Best 3 Lemon Basil Potato Salad Recipes

Lemon basil potato salad is a refreshing and flavorful dish that is perfect for potlucks, picnics, or any summer gathering. With its bright citrus flavor and herbaceous basil notes, this salad is sure to be a hit. The combination of tangy lemon, aromatic basil, and tender potatoes creates a delightful harmony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or a beginner in the kitchen, this recipe will guide you through the process of making this delicious salad, showcasing the vibrant flavors of lemon and basil.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY LEMON BASIL POTATO SALAD

Creamy Lemon Basil Potato Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

24 to 28 ounces small potatoes
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
1/2 cup mayonnaise
3 tablespoons olive oil
1 tablespoon prepared pesto
2 lemons, juiced
Small fresh basil leaves, for serving

Steps:

Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. Add more dressing to taste.
Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

LEMON-BASIL POTATO SALAD

Lemon-Basil Potato Salad image

This recipe makes a nice change from regular potato salad. The potatoes are roasted, tossed with a nice vinaigrette, then served over a bed of spinach. No mayo, so its picnic friendly.

Provided by breezermom

Categories Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs yukon gold potatoes, cut into 1 to 1 1/2 inch wedges
cooking spray
1/4 cup lemon juice
4 garlic cloves, minced
1/3 cup fresh basil, chopped (usually a 1 oz portion)
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2/3 cup olive oil
1/2 medium red onion, sliced
1 (10 ounce) package fresh spinach, cut into thin strips
10 slices bacon, thick cut, cooked and crumbled

Steps:

Arrange potato wedges in an even layer on a lightly greased broiler pan; coat wedges with vegetable cooking oil spray. Bake at 475 degrees for 20 to 25 minutes or until tender and golden.
While potatoes are roasting, cook the bacon. Drain, crumble and set aside.
Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion, and 1/2 cup lemon mixture.
Wash spinach thoroughly; pat dry with paper towels or spin dry. Arrange spinach evenly on a platter or in 6 individual bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture and sprinkle with the bacon.

LEMON BASIL POTATO SALAD

LEMON BASIL POTATO SALAD image

Categories Salad Potato Side

Yield 6

Number Of Ingredients 12

Ingredients

2 pounds baby red potatoes, cut into 1-inch pieces or quartered if small
Kosher salt, to taste
4 slices thick cut bacon, cut into 1/2-inch dice
1/2 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lemon juice
2 tablespoons olive oil (or 1 tablespoon olive oil + 1 tablespoon reserved bacon fat)
2 tablespoons minced basil + 2 tablespoons thinly sliced (chiffonade) basil, for garnish
Ground black pepper, to taste
1/2 cup diced celery
1/2 cup diced red onion
1/4 cup thinly sliced green onions

Steps:

1. Cover potatoes with cold water and add a generous pinch of salt. Slowly bring to a boil, lower heat and simmer until potatoes are fork tender but still hold their shape, about 20-25 minutes. Drain and cool, then toss with the celery, red onions and scallions. 2. In the meantime, cook bacon in a frying pan over medium heat until golden brown. Remove bacon with a slotted spoon and drain on paper towels. If desired, save 1 tablespoon of the bacon fat for the dressing. 3. To make the dressing, whisk together the mayonnaise, sour cream, lemon juice, oil, bacon fat, if using, and basil. Season to taste with salt and pepper. 4. Toss dressing with the potatoes and chopped vegetables, and stir in the reserved bacon. Garnish with sliced basil, toss once more, and serve immediately or refrigerate.

Tips:

For the best results, use waxy potatoes that hold their shape well when boiled, such as Yukon Gold or red potatoes.
Make sure to boil the potatoes until they are tender but still firm, as they will continue to cook slightly when you dress them with the lemon-basil vinaigrette.
If you don't have fresh basil on hand, you can use 1/4 cup of dried basil instead.
Feel free to add other vegetables to the salad, such as diced celery, chopped cucumber, or shredded carrots.
For a vegan version of the salad, omit the Parmesan cheese.

Conclusion:

This lemon-basil potato salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as a side dish or a light main course, this salad is sure to be a hit.

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