Make Ahead: Fresh Basil Italian Potato Salad

This simple recipe is easy and delicious!
It tastes like summer and serves as a great pairing for any summertime barbecue or potluck.

The best part of this recipe is there’s no mayo! Just simple clean and fresh ingredients.
5-7 Russet, Red, or Yukon Gold Potatoes
1/4 Cup Olive Oil
1 Tbsp Red Wine Vinegar
1 Lemon (Zested and Juiced)
4-5 Basil Leaves
Kosher Salt
Cracked Black Pepper
2-3 Garlic Cloves

Makes 4-6 Servings
Slice the potatoes lengthwise then cut into quarters as pictured.
Place in a pot and add cold water to cover, add kosher salt.

Boil for 8 minutes. Do not overcook as this will disrupt the texture and absorption during marinating.

While the potatoes cook make the vinegar mixture.
Dice or mince garlic.
Slice, zest, and juice lemon.
Add the vinegar to a bowl.
Pour in the lemon juice.
Add the zest.
Add the garlic.
Start to whisk and add in the olive oil.
Easy does it… there you go.
Whisk until well blended.
When the potatoes are done pour out the remaining water.
Go ahead and dice the herbs.
You probably won’t need it all, season to taste.
Pour the vinegar mixture over the potatoes.
Add in the herbs.
Lightly season with cracked black pepper and salt.
Cover and let marinate for at least an hour at room temperature. The longer it sits the better it gets! When ready simply toss and serve.

This is a great make ahead for cookouts and other events. It can last refrigerated for at least 3-5 days to follow.


Copyright © 2020, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella.

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