Basil Potato Salad
Note:
I can't get enough of the basil in my garden, and this is one of the yummiest ways to use it!
A friend gave me a version of this recipe a long time ago, and I've tweaked it to my taste. I hadn't made it in a long time, but pulled it out of my recipe vault recently and made it for Boyfriend and I for dinner. He loved it, but has now tweaked it to his liking, and I must say, it's now better than ever. Enjoy the result!
Tools needed:
large pot
Time:
20 minutes
Ingredients:
2 lbs. potatoes, cut into 1-in. pieces, boiled until you can easily insert a fork in them
1/2 - 3/4 cup freshly chopped basil leaves
1/2 medium sweet yellow onion, diced (or 3-4 green onions, chopped, white and green parts)
For the dressing:
1/2 cup mayo or veganaise
3 tbs dijon or horseradish mustard
3 tbs capers, drained
salt and pepper to taste
Directions:
- Toss the potatoes and onion in a large bowl.
- Mix dressing ingredients with a fork in a smaller bowl. Salt and pepper to taste. Check for your taste before pouring over other ingredients.
- Drizzle dressing over potatoes/onions and toss, coating with the dressing.
- Mix in chopped basil leaves right before serving.
You can make the whole salad a day ahead, adding the basil right before serving keeps it fresh, green and pretty! And you can keep leftovers for a few days after making, the basil just gets a little brown - it's still yummy!
Serves:
8-10
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