LEMON BASIL POTATO SALAD

Looking for a new take on your OG potato salad? This refreshing version with lemons and basil may just be your favorite new addition to summer BBQs and picnics.

Prep Time25

Cook Time15

Total Time40

Course: Appetizer, Side Dish

Cuisine: American

Keyword: BBQ, BBQ sides, Potato recipes, Potato salad, Side dishes

Servings:

Author: Olivia Adriance

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

Storage: Leftovers can be stored in a sealed glass container for three to five days.

Nutrition