Best 3 Lemon Basil Potato Salad Recipes

CREAMY LEMON BASIL POTATO SALAD

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

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

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.