Lemon and Basil Potato Salad

Lemon and Basil Potato SaladSummer…the time of picnics, barbecues, corn on the cob and potato salad. I love a good potato salad and one of my favorite recipes is a simple mix of homemade mayonnaise, celery and herbs. To cut down on the fat and make it healthier, I left out the mayonnaise in this recipe and added fresh lemon juice and basil.

This dish is adapted from a Food Network recipe. You can serve this potato salad warm or chilled and it would make a perfect side dish for fish, like my crispy salmon filet.

Juice the lemons and cut up potatoes. Boil the potatoes with vegetable broth, salt, pepper, olive oil and lemon juice.

Chop the fresh basil and toss together with cooked potatoes and lemon zest.

Lemon and Basil Potato Salad

  • 10-12 fingerling potatoes, cut into 1-inch pieces
  • 1/3 cup fresh lemon juice
  • 2 cups vegetable broth
  • 1/4 cup fresh basil, chopped
  • 3 tablespoons olive oil
  • lemon zest, to taste
  • salt and pepper, to taste

    Place cut potatoes, vegetable broth, lemon juice, 2 tablespoons olive oil, a generous pinch of salt, and a pinch of black pepper in a pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until potatoes are tender.

    When tender, drain potatoes and place in a bowl. Add the basil, lemon zest, 1 tablespoon of olive oil and salt and pepper to taste. Toss well and eat warm or chill and serve cold.

    Total Time: 25 minutes
    Yield: makes 4 servings
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    6 Responses to “Lemon and Basil Potato Salad”

    1. Julia July 14, 2012 at 12:08 pm #

      Wow, sounds delicious! I need to try that soon!

      • Barb July 14, 2012 at 12:33 pm #

        You should! It’s very easy to prepare and healthy.

    2. Ann Mah July 16, 2012 at 12:24 pm #

      In the summer, I think lemon and olive oil is a much more refreshing dressing than mayonnaise. Thanks for the idea. Your photos are so beautiful I can practically taste that basil-flecked potato!

      • Barb July 16, 2012 at 1:40 pm #

        I agree, Ann! And you can eat right away after making it, no need to let the salad sit for the flavors to meld. Thanks so much for your nice comments 🙂

    3. Kwiyoung July 20, 2012 at 11:59 pm #

      Made this tonight for a bbq tomorrow and it tastes simple and subtle. Curious to see how it holds up after sitting in fridge all night. Also your pictures look like you peeled your potatoes…i didn’t so maybe they didn’t absorb the flavors as well. Would that make a difference?

      • Barb July 21, 2012 at 8:49 am #

        I actually didn’t peel my potatoes. I guess the pictures look like they are! They were fingerling/baby yukon gold potatoes so the skins are light.

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