Summer…the time of picnics, barbecues, corn on the cob and potato salad. I love a good potato salad and one of my favorite recipes is a simple mix of homemade mayonnaise, celery and herbs. To cut down on the fat and make it healthier, I left out the mayonnaise in this recipe and added fresh lemon juice and basil.
This dish is adapted from a Food Network recipe. You can serve this potato salad warm or chilled and it would make a perfect side dish for fish, like my crispy salmon filet.
Lemon and Basil Potato Salad
10-12 fingerling potatoes, cut into 1-inch pieces
1/3 cup fresh lemon juice
2 cups vegetable broth
1/4 cup fresh basil, chopped
3 tablespoons olive oil
lemon zest, to taste
salt and pepper, to taste
Place cut potatoes, vegetable broth, lemon juice, 2 tablespoons olive oil, a generous pinch of salt, and a pinch of black pepper in a pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until potatoes are tender.
When tender, drain potatoes and place in a bowl. Add the basil, lemon zest, 1 tablespoon of olive oil and salt and pepper to taste. Toss well and eat warm or chill and serve cold.
Total Time: 25 minutes
Yield: makes 4 servings