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    Home » Recipes » Recipes

    Lemon Basil Potato Salad

    Published: Aug 14, 2019 · Modified: Sep 3, 2023 by Kim · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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!!

    lemon basil potato salad

    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.

    potato salad on fork

    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.
    lemon basil potato salad ingredients

    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.
    lemon basil potato salad

    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

    Lemon Basil Potato Salad

    Kim
    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!!
    4.18 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Course Salad, Side Dish
    Cuisine American
    Servings 6 servings

    Ingredients
     

    • 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 tablespoon dijon mustard
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • â…” cup extra virgin olive oil
    • 10 thick slices bacon, cooked and crumbled
    • 4 ounces freshly grated Parmigianno Regianno cheese

    Instructions
     

    • 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.
    Keyword basil, lemon, potato salad
    Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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    Comments

    1. Katherine McMurry

      May 08, 2020 at 10:02 pm

      Delicious! I used what I had on hand and the salad is lovely. We ate as a warm potato salad. I enjoyed the freshness of the lemon juice and hadn't thought to use with potatoes.

      Reply
      • Kim

        May 09, 2020 at 5:05 am

        Thanks so much, Katherine! This is one of my favorite all-time salads, so unique and flavorful 🙂

        Reply

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    Hey! Nice to meet you!! I'm Kim and I've been obsessed with baking and cooking since I was little. I won't let a celiac diagnosis stop me from enjoying baking and cooking, so stick with me and I'll show you how I make the BEST EVER food that just happens to be gluten free!

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