Name: Potato Salad with Basil
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lbs baby Yukon gold potatoes, halved; 1/4 cup fresh basil leaves, thinly sliced; 3 tbsp extra virgin olive oil; 2 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 small shallot, finely minced; 1/4 tsp kosher salt; 1/4 tsp black pepper; 1/4 cup celery, finely diced

Potato Salad with Basil

RusticMelon7775

This potato salad is a fresh, herbaceous twist on the classic, highlighting the bright, peppery flavor of basil. Using baby Yukon gold potatoes ensures a creamy texture, while slicing the basil just before tossing keeps the flavors vibrant. The technique of dressing the potatoes while warm allows them to soak up the tangy vinaigrette, resulting in a salad that’s deeply flavorful with every bite. Crunchy celery adds a subtle snap, and the shallot-mustard vinaigrette brings everything together for a dish that’s perfect for a Minnesota summer evening or picnic. Enjoy it as a side for grilled mains or as a light lunch on its own!

Ingredients

Instructions

Place potatoes in a large pot and cover with cold, well-salted water (about 1 tablespoon salt per 2 quarts water). Bring to a boil, then reduce to a simmer and cook until just fork-tender, 10-12 minutes. Drain well and let cool slightly.
In a large mixing bowl, whisk together olive oil, white wine vinegar, Dijon mustard, shallot, kosher salt, and black pepper to make the dressing.
While potatoes are still warm, gently toss them with the dressing so they absorb more flavor. Let rest for 10 minutes to meld flavors.
Add celery and basil to the potatoes and gently fold to combine. Taste and adjust seasoning with more salt or vinegar if needed.
Serve warm, at room temperature, or chilled. Garnish with extra basil if desired.