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Lemon Basil Potato Salad


This is a not-just-for-lunch kind of salad. Fresh basil makes an impressive contribution to the flavor of soups, vegetables, noodles, beans and fish. Try growing basil in your yard or in your kitchen window.


8 cup
cubed red potatoes
4 clove
1⁄3 cup
tightly packed fresh basil
1⁄2 tsp
1 tsp
lemon zest
4 tbsp
extra-virgin olive oil
4 tbsp
freshly squeezed lemon juice


Wash, scrub and cut potatoes. Place potatoes in a large pot of boiling water. Cook 10-12 minutes or until tender. While potatoes are cooking, place garlic, basil, salt and lemon zest on cutting board. Chop together to a paste-like consistency. Combine paste with oil and lemon juice. Set aside. Drain potatoes and let cool. Pour dressing over slightly warm potatoes. Toss gently. Serve immediately or chill to serve later.

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A stylized plate and silverware.
SourceRecipe republished with permission from Bastyr faculty member Cynthia Lair (Feeding the Whole Family, Sasquatch Books, 2008).
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes