Mediterranean Potato Salad with Shrimp and Feta

from ButterYum

makes 10 cups

Ingredients

Dressing:

• 3 tablespoons chopped fresh basil

• 2 tablespoon fresh lemon juice

• 2 tablespoons extra virgin olive oil

• 1 1/2 teaspoon sugar

• 1 teaspoon Kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon Dijon mustard

Salad:

• 1 1/2 pounds cooked baby red potatoes, quartered (about 5 cups)

• 1 pound medium shrimp, cooked and peeled

• 1 cup red bell pepper, cut into thin strips

• 1 cup yellow bell pepper, cut into thin strips

• 1 cup red onion, cut into thin strips

• 1/2 cup (2 ounces) crumbled feta cheese

• 2 tablespoons Kalamata olives, chopped and pitted

• 3 cups thinly sliced Romaine lettuce (added just before service)

Ingredients

To make the dressing:

1. Combine all the ingredients in a small jar; cover and shake vigorously.

To assemble the salad:

1. Toss all the remaining ingredients (except the lettuce) together in a large bowl with the dressing.

2. Add the lettuce just before service. Enjoy!

Notes: Consider removing uneaten lettuce before storing leftovers because it will wilt and become soggy. The recipe doesn't call for tomatoes, but I think they would make an excellent addition.