2 medium white peaches, peeled,
seeded and diced
1/3 cup blueberries, halved
2 green onions
1 tbsp olive oil
1 tsp balsamic vinegar
2 tsp lime juice
1/2 tsp crushed garlic
3 tsp minced fresh sage
6 tsp minced fresh basil
1. Gently combine the peaches, blueberries and green onions in a medium bowl.
2. In a separate bowl, whisk together the olive oil, balsamic, lime juice, garlic, and basil. Pour over the peach mixture and toss to combine.
3. Let sit at room temperature for about 1 hour before serving. Use immediately or refrigerate overnight.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.