Lemon Basil Potato Salad
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!!
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 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
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.
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