Stovetop, Pot (small), Colander
Cook the baby potatoes in a pot of salted boiling water for 15 min, or until fork-tender.
Wash & halve the cherry tomatoes.
Wash & dice the cucumber.
Peel & mince the onion.
Tear or roughly chop the basil (optional).
In a large bowl, whisk the mustard & olive oil together.
Drain the cooked potatoes. Once cool enough to touch, halve or quarter the potatoes.
Add the potatoes, tomatoes, cucumber, onion & basil (optional) to the bowl with mustard dressing. Season with salt & pepper. Toss it all together. Garnish with more fresh basil. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Summertime Potato Salad" contains 408 Energy, 17 g of Fat, 59 g of Carbohydrates, 8 g of Protein, 10 g of Fiber.