A great change from the classic is the potato-tomato salad. The dressing uses vinegar and oil instead of mayonnaise.

Servings: 6
2 lbs. potatoes
2 cups cherry tomatoes, halved
4 scallions, thinly sliced
¼ cup flat leaf parsley, chopped
½ cup fresh basil leaves, torn to pieces
½ cup extra-virgin olive oil
¼ cup white wine vinegar
1 tbsp. Dijon mustard
1 tsp. Kosher salt
Fresh ground pepper to taste

Boil potatoes in water until fork easily pierces but potato is still firm, about 45 minutes for large potatoes. Remember potatoes will continue to cook after you have taken them out of the water. Cool the potatoes and peel if you prefer no peelings in your salad. Cut the potatoes into 1 ½ inch cubes and place in a large bowl. Add the tomatoes, scallions, parsley and basil to the bowl. In a separate small bowl whisk together the oil, vinegar, and mustard. Drizzle this dressing over the salad and gently toss. Add salt and pepper and toss again.