I used red and purple potatoes in this dish for a beautiful color contrast. Purple potatoes are stunning. While the potatoes are still warm, a simple and tasty vinaigrette is poured over to allow the flavors to permeate the potatoes. Right before serving fresh basil is torn into the salad. This salad seems a lot more light and refreshing compared to a mayo based potato salad. A simple and delicious salad that is just perfect for a hot day!
It has been very hot around here the last few days, so eating hot meals has not been appealing. Yesterday, when I woke up to an already hot day, I decided to put together this potato salad to chill for lunch. I cooked the potatoes in the cooler morning, and by noon, when the heat was more oppressive, we had a delicious potato salad to eat. Just perfect for a hot day.
I imagine that it would be easy to play around with this recipe to use what you have on hand or to change to your personal preference. Hard boiled eggs would a nice addition, or playing around with the herbs used would be another option. Enjoy!
Oh, and one last thought! Thanks to everyone who gave such sweet and encouraging comments about the classes I am starting up! Many thanks.
Basil Potato Salad
Serves 6-8 small side servings
Because the purple potatoes are more expensive, I only used a small amount in this salad. But you could use more if you like, or leave them out completely if you can’t find them. This salad is good chilled, warm (eaten right after made), and at room temperature.
1/2 pound purple potatoes (about 8 small potatoes)
8 medium red potatoes
1/4 apple cider vinegar
1/4 extra virgin olive oil
1 teaspoon sea salt
1/2-1 teaspoon dry mustard
Lots of freshly ground pepper
2 large garlic cloves, peeled and finely minced
Pinch of red pepper flakes
small handful fresh basil leaves, torn.
1-Scrub and wash potatoes. Place in a large pot and cover with water. Bring to a simmer. Cook until a knife jabbed in the middle meets little resistance (you don’t want the potatoes to be mushy, but also not hard. Tender, but still slightly firm). Drain and rinse with cool water and allow to cool until they are cool enough to hold.
2-Meanwhile, make the dressing. Combine the rest of the ingredients in a jar or bowl, except the basil leaves.
3-When the potatoes are cool enough to handle, with a small knife carefully peel off the skin. Cut into large chunks and place in a pretty bowl.
4-Whisk the dressing well and pour over the still warm potatoes. Very gently toss to coat the potatoes. I like to taste at this point and decide whether or not I need to adjust the flavorings (more vinegar, oil, salt pepper?). Place in the refrigerator to chill. *
5-When ready to serve, tear basil leaves over the mixture and toss gently again. Since the dressing has soaked into the potatoes, you may need to sprinkle a little vinegar/oil or salt/pepper on the salad, so once again taste test. We found it only needed a bit more salt at this step. Serve and enjoy!
*Or, for a warm potato salad, serve right away.
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