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LEMON BASIL POTATO SALAD RECIPE

Potato salad can be, well, boring. But not my version of a wonderful potato salad with fresh herbs and sea salt. And the dressing ingredients make the lightest coating possible on the potatoes, not to mention really delicious.

Salad:
2 pounds unpeeled small red or Yukon gold potatoes
Sea salt
4 ribs celery (a generous cup or so)
4-5 scallions, thinly sliced or chopped (use green and bulb part)
Handful of fresh basil, julienned or chopped

Dressing:
1/4 cup whipping cream
1/3 cup mayonnaise
1-1/2 to 2 teaspoons Dijon mustard
1-1/2 to 2 tablespoons fresh lemon juice
Zest of lemon
Salt and pepper to taste

Put potatoes in saucepan, cover with water only by an inch, add a large pinch of salt and bring to a boil. Reduce heat and cook until potatoes are tender, about 20 minutes. Drain and let cool while making dressing. You can drain them on a cooling rack set over your sink, which eliminates squashing. When cool enough to handle, cut into small chunks. Add celery, scallions and basil and toss gently.

Whisk cream just until frothy but not at all stiff. Whisk in mayonnaise and mustard. Add lemon juice, zest, salt and pepper to taste. Serve immediately or cover and chill up to a day. Serves 6.

TIPS FROM RITA’S KITCHEN:

What kind of potatoes to use? Red ones or Yukon Gold are less starchy and waxier than baking potatoes. If you use baking potatoes, they will soak up the sauce a bit more.

TO PEEL OR NOT TO PEEL? The peel of the potato contains nutrients and fiber, so I like to leave them unpeeled.


FOODS THAT HEAL:

POTATOES - DID YOU KNOW? Potatoes contain not only potassium for healthy hearts and muscles, but also more Vitamin C than some citrus fruits!

BASIL is a good source of iron and potassium. It’s called “mood food” because it elevates your mood, as well as supplying your body with nutrients.

 

©2007 Rita Heikenfeld and AboutEating.com