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!
|10 Minutes||25 - 30 Minutes||6|
- 2 pounds red potatoes, cut into ½-inch cubes
- Kosher salt
- ½ tablespoon white wine vinegar, divided
- ¼ cup fresh lemon juice
- 4 cloves garlic
- ¾ cup chopped fresh basil
- 1 tablespoon Dijon mustard
- Freshly ground pepper
- 2/3 cup extra virgin olive oil
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
- 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.
- 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.
- 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.
- Serve immediately. Any refrigerated potato salad should come to room temperature before serving.