Looking for a different potato salad than the usual mayonnaise-laden ones? This Basil Potato Salad is light and lemony with loads of fresh basil!
UPDATE: Basil potato salad was originally posted on August 14, 2019 and has been updated with new pictures, plenty of tips and helpful information, and a video.
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My sister found this recipe a long time ago and we've been making it ever since. 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 you'll need for basil potato salad
- 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.
- Olive oil - the basis of the vinaigrette.
- Fresh basil leaves - basil is the main flavor component so please use fresh basil. Dried basil doesn't quite hold up to fresh basil for this particular recipe.
- Bacon - can be left out if you want to make it vegan or vegetarian.
- Parmesan cheese - makes it cheesy and goes perfectly with the other flavors.
how to make potato salad
Cook the bacon and the potatoes at the same time. 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. Put potatoes in a large pot and add cold water to cover. Bring to a boil, reduce to a rolling simmer, and boil until fork tender; drain.
Whisk together lemon juice, Dijon mustard, minced garlic, salt, and pepper in a large bowl. Slowly stream in the olive oil while whisking constantly.
Cut potatoes into bite-sized pieces on cutting board (while still hot).
Dump cut up potatoes on top of vinaigrette in bowl and add grated parmesan cheese, fresh basil, and bacon; toss to coat. Potato salad can be served warm at this point, or it can be refrigerated for 2-3 hours to allow the flavors to mingle before serving cold. Potato salad will last for about 5 days in the fridge.
rather watch?
basil potato salad FAQs
Yes! Leave out the bacon and substitute the parmesan cheese with nutritional yeast.
It will keep in the refrigerator for up to 5 days.
It is usually served cold, but it can also be served at room temperature or even warm (like a German potato salad).
more gluten free sides
- easy bow tie Italian pasta salad
- thick and rich smoky sweet baked beans
- fire roasted artichokes with garlic aioli
- the creamiest gluten free baked mac and cheese
- gluten free luxembourg salad
Needing a potluck dish? This is the PERFECT potato salad for any outdoor party or picnic. Serve it cold, at room temp, or even warm for the tastiest side dish!
Basil Potato Salad
Ingredients
- 2 lbs (906g) baby Yukon gold potatoes (boil whole)
- 10 thick slices (½ lb) bacon, cooked and crumbled (see notes)
- ¼ cup (60ml) fresh lemon juice
- 3-4 cloves garlic, minced
- 1 tablespoon Dijon mustard (whole grain mustard may be substituted)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup (180ml) extra virgin olive oil
- 4 ounces (113g) freshly grated Parmigianno Regianno cheese (see notes)
- ¾ cup (47g) chopped fresh basil
Instructions
- Add potatoes to large pot. Cover with cold water and boil until fork tender, about 15-20 minutes. Drain and cut into bite-sized pieces while still warm.
- While potatoes are boiling, bake bacon at 400° F until crisp, about 20-30 minutes. Remove from oven and crumble. Alternatively, fry bacon on stovetop until crisp.
- Whisk together lemon juice and next 4 ingredients in a large bowl. Slowly whisk in olive oil in a steady stream until emulsified. Add warm potatoes, parmesan cheese, basil, and bacon; toss gently to coat.
- At this point, potato salad can be served warm. Otherwise, refrigerate for 2-3 hours for cold potato salad.
Katherine McMurry says
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.
Kim says
Thanks so much, Katherine! This is one of my favorite all-time salads, so unique and flavorful 🙂