Mediterranean Potato Salad with Shrimp and Feta

from ButterYum
makes 10 cups



  • 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


  • 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)


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.