Looking for a different potato salad than the usual mayonnaise-laden ones? This Lemon Basil Potato Salad is just what you need. It’s light and lemony with loads of fresh basil and plenty of bacon!!
My sister found this recipe a long time ago and we’ve been making it for YEARS! It’s a Southern Living recipe and I’ve changed it just a little bit to suit my preferences.
When my kids were little, we used to have their birthday parties at my mom and dad’s house. They have an in-ground pool and if you know anything about young kids, most of them LOVE pools! And it was so easy to make the pool the entertainment.
My mom, myself, and usually my sisters would make food for the little kids to munch on. I think the only kid who would eat this potato salad was my daughter (she’s always had my taste buds), but we didn’t care because WE wanted it. I can remember this being at almost every one of my daughter’s birthday parties.
WHAT’S IN THIS POTATO SALAD?
It’s not the usual mayonnaise-based potato salad, which is something that I really LOVE about it.
- Yukon gold potatoes — the baby ones are so easy, but you can get the larger ones and chop them into smaller chunks. Yukon golds really have a creamy texture that I love.
- Lemon — fresh lemon juice.
- Garlic — fresh garlic is minced for that wonderful bite.
- Dijon mustard — helps to emulsify the vinaigrette.
- Olive oil — another component in the vinaigrette.
- Fresh basil — this is a perfect way to use up all that fresh basil from your garden.
- Bacon — anything with bacon is better, right?
- Parmesan cheese — makes it cheesy and goes perfectly with the other flavors.
- Salt & Pepper — the usual spices.
RECIPE NOTES FOR LEMON BASIL POTATO SALAD
- Boil potatoes for about 15-20 minutes, or until tender. If you’re using the small (baby) Yukon gold potatoes, don’t cut them in half until after they’re boiled.
- No need to peel the potatoes.
- While the potatoes are boiling, mix up the vinaigrette to pour over the potatoes while they’re still warm. The potatoes will soak up more flavor if they’re warm.
- Bake the bacon also while the potatoes are boiling. I always bake my bacon on a parchment-lined baking sheet at 400 degrees for about 20-30 minutes, depending on the thickness of the bacon. I like my bacon super crispy.
- Add the parmesan cheese and bacon at the very end.
- Allow flavors to mingle in the refrigerator for at least 2-3 hours. Potato salad will last for about 3-4 days in the fridge.
Heading to a Labor Day party? This is the PERFECT potato salad for any outdoor party or picnic. Serve it cold or at room temp and your guests will love it!!
Lemon Basil Potato Salad
- 2 lbs Yukon gold potatoes (if using baby potatoes, boil whole)
- ¼ cup fresh lemon juice
- 4 cloves garlic, minced
- ¾ cup chopped fresh basil
- 1 tbsp dijon mustard
- 1 tsp salt
- ½ tsp pepper
- ⅔ cup extra virgin olive oil
- 10 thick slices bacon, cooked and crumbled
- 4 ounces freshly grated Parmigianno Regianno cheese
- Add potatoes to large saucepan (cut into 1-inch pieces if using larger potatoes). Cover with cold water and boil until tender, about 15-20 minutes. Drain and cool. If using baby potatoes, while still warm cut in half (or quarters for larger potatoes).
- While potatoes are boiling, whisk together lemon juice and next 5 ingredients in a large bowl. Whisk in olive oil in a slow, steady stream until emulsified. Add warm potatoes and gently toss to coat.
- While potatoes are boiling, bake bacon until crisp, about 20-30 minutes. Remove from oven and crumble. Alternatively, fry bacon on stovetop until crisp.
- Add parmesan cheese and bacon to potatoes in bowl and toss to combine.
- Refrigerate for at least 2-3 hours before serving cold or at room temperature.
Adapted from Southern Living’s Lemon Basil Potato Salad