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Creamy Lemon Basil Potato Salad
I used to toss lemon zest into potato salad and wonder why it tasted flat until I realized the acid needs time to marry with the fat. That realization turned this dish from a fleeting summer side into my go-to for any gathering where I need something bright that doesn’t require last-minute fuss.
Ingredients
Method
- Boil the potatoes: Place the cubed potatoes in a large pot and cover with cold water by an inch. Add a generous tablespoon of kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until the potatoes are fork-tender but still hold their shape. Do not overcook them into mush. Drain immediately in a colander.
- Dress while warm: Return the hot, drained potatoes to the empty pot (off the heat). This is crucial: the residual heat helps them absorb the dressing. Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper in a small bowl until emulsified. Pour this mixture over the hot potatoes and gently toss to coat. Let them cool for 10-15 minutes; they will soak up much of the liquid as they cool.
- Fold in fresh ingredients: Once the potatoes have cooled slightly but are no longer piping hot, transfer them to a serving bowl or keep them in the pot. Gently fold in the finely diced red onion and chopped basil. Taste one piece of potato; add more salt or lemon juice if needed, keeping in mind the potatoes will mute flavors slightly as they sit.
- Chill and serve: For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition
Notes
The secret is letting the warm potatoes absorb the vinaigrette immediately, which keeps them tender rather than mushy. It’s simple enough to throw together while grilling burgers, yet sophisticated enough to sit elegantly on a spread without looking like an afterthought.
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