Summer…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.
Click for recipe…
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
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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