LEMON BASIL POTATO SALAD
on Jul 27, 2025
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Tender potatoes are tossed with a lemony, basil dressing for a summertime side that’s flavorful, easy, and requires only 6 wholesome ingredients.
This Lemon Basil Potato Salad is a twist on the classic, but still gives all the creamy, delicious vibes of the OG version that we all know and love.
Like most potato salads, this one starts with tender baby golden potatoes that are cooked in a large pot until fork-tender.
Meanwhile, a creamy dressing made from mayo along with lemon juice, zest, and fresh basil is prepped.
Once the potatoes are slightly cooled, the dressing is poured over the top so each bite gets ample flavor.
A sprinkle of chives and some salt and pepper, and this summertime standby is ready to serve.
Let me know what you think of this recipe. I think you’re going to love it. Enjoy!
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Ingredients for Potato Salad with Basil
A refreshing twist on the classic, this potato salad couldn’t be simpler. Requiring just six ingredients, here’s what you’ll need.
- Baby Gold Potatoes: Young, tender baby gold potatoes are my preferred choice for potato salads. You could use baby red potatoes or regular potatoes, but just make sure you cut them down to 1-inch pieces so they cook evenly.
- Mayonnaise: I like the taste of regular mayo over avocado mayo for recipes where it serves a main role. Even though I try to avoid seed oils, I don’t sacrifice taste for them. No matter your opinion, you can use either regular mayo or avocado mayo for this recipe.
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Pin It- Fresh Basil: Fresh basil adds a floral note and lightness to this side dish.
- Lemon: You’ll need the zest and juice of the lemon to get all of the flavor into the potatoes.
- Dill Pickles: This may seem like an odd choice, but dill pickles add a tangy, salty bite. Just trust me on this one!
- Fresh Chives: Is it even potato salad without chives? A sprinkle at the end is all you need.
How to Make Lemon Basil Potato Salad
To start, wash the potatoes and cut them in half. If using regular-size potatoes, cut them into approximately 1-inch pieces.
Add potatoes to a large pot and cover with about 1 inch of water.
Liberally salt the water with about 1 tablespoon of salt. Bring potatoes to a gentle boil and cook until fork tender, 12 to 15 minutes.
While the potatoes are cooking, mix the mayonnaise, basil, lemon zest, and lemon juice. Salt and pepper to taste. Set aside.
Once potatoes are cooked, drain potatoes and set the pot back on the stove, allowing the potatoes to steam for 10 to 15 minutes to release excess moisture.
Recipe Tip
Adding the dressing when the potatoes are still warm ensures that it’s evenly combined and the potatoes soak up all that goodness.
While still warm, pour the lemony basil mayo over the potatoes and mix to combine.
Because the potatoes are still quite warm, the mayo mixture will be absorbed into the potatoes. Add the chives and pickles and gently stir to combine.
Serve potatoes while they are still warm, or at room temperature, or chill in the fridge first. They are delicious whichever way you choose! Enjoy!
Serve These With:
- Strawberry Balsamic Glazed Chicken Skewers
- Oven Baked BBQ Chicken Thighs
- Peach BBQ Sauce Chicken Drumsticks
- Easy Fall Off the Bone Oven-Baked Ribs
LEMON BASIL POTATO SALAD
Ingredients
- 2 pounds baby gold potatoes
- ½ cup mayonnaise (avocado or regular, based on your preference)
- 8-10 fresh basil leaves, cut into ribbons
- 1 large lemon, zested and juiced
- ½ cup dill pickles, diced
- ¼ cup fresh chives, minced
- Salt and pepper to taste
Instructions
- Wash potatoes and cut them in half. (If using regular-size potatoes, cut them into approximately 1-inch pieces.)
- Add potatoes to a large pot and cover with about 1 inch of water. Liberally salt the water (about 1 tablespoon). Bring potatoes to a gentle boil and cook until fork tender, 12 to 15 minutes.
- While the potatoes are cooking, mix the mayonnaise, basil, lemon zest, and lemon juice. Salt and pepper to taste. Set aside.
- Once potatoes are cooked, drain potatoes and set the pot back on the stove, allowing the potatoes to steam for 10 to 15 minutes to release excess moisture.
- While still warm, pour the lemony basil mayo over the potatoes and mix to combine. Because the potatoes are still quite warm, the mayo mixture will be absorbed into the potatoes. Add the chives and pickles and gently stir to combine.
- Serve potatoes while they are still warm, or at room temperature, or chill in the fridge first. They are delicious whichever way you choose! Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
