While I’m a huge mayonnaise fan, I know not everyone is. When I stumbled across this potato salad I first thought, “Yum!” then that this could be quite the crowd pleaser. Not everyone loves classic mayo-filled salads quite as much as I do. This version is so fresh and bright! And the dressing provides just the right amount of tanginess, balancing the creamy mozzarella, and slightly sweet tomatoes. We were a little short on basil leaves, so I threw in a bit of fresh parsley and oregano too. Just about any fresh herb combination would be great here.
Tomato & Mozzarella Potato Salad with Lemon-Buttermilk Dressing
via the kitchn
3 pounds petite red or Yellow Yukon potatoes, unpeeled and quartered
Salt and freshly ground black pepper
1/4 cup buttermilk
1/3 cup olive oil
2 to 3 tablespoons lemon juice, from 1 lemon
1 tablespoon honey, warmed
8 ounces tiny mozzarella balls
12 ounces cherry tomatoes, halved
2 ounces basil, roughly chopped
Heat a large pot of water to boiling and salt it generously with at least 1 tablespoon salt. When the water is boiling, add the potatoes and cook for 15 to 20 minutes or until they are very tender but not yet falling apart. Drain cooked potatoes and return them to the pot.
While the potatoes are cooking, whisk together the buttermilk, olive oil, lemon juice, honey, and 1/2 teaspoon salt. Pour this dressing over the warm potatoes and toss to coat. Toss with the mozzarella balls, halved cherry tomatoes, and basil. Season generously with salt and fresh pepper (the salad will need more salt than you expect). Refrigerate for at least 1 hour before serving. Serve at room temperature.