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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Summertime Potato Salad" contains 384 Energy, 17 g of Fat, 55 g of Carbohydrates, 8 g of Protein, 8 g of Fiber.