Summer Potato Salad with Lemon and Basil

When basil is in season, I love making basil oil and drizzling it on everything. Here is a non-creamy potato salad that is perfect for any summer outdoor party or picnic. It is light and lemony and packed with tons of basil flavor!

Instructions

  1. Add the potatoes, 1 tablespoon salt, white vinegar, and 4 cups of water to a medium stock pot. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are completely tender, about 17-20 minutes. Drain potatoes then spread them in a single layer on a rimmed baking sheet and allow them to cool to room temperature, about 10 minutes.
  2. Meanwhile, add the lemon juice, garlic, basil, mustard, and a pinch of salt and fresh pepper to a food processor, turn on and slowly drizzle the oil in through the top of the food processor. Process until the ingredients are pureed into a smooth basil oil.
  3. Add the cooled potatoes to a medium mixing bowl, pour the basil oil over the top, stir to combine. Taste and adjust seasonings with salt and pepper.
  4. Serve immediately. Any refrigerated potato salad should come to room temperature before serving.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth