Lemon Vinaigrette Potato Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! Ingredients:
3 pounds red potatoes, cut into 1-inch cubes |
1/2 cup olive oil |
3 tablespoons lemon juice |
2 tablespoons minced fresh basil |
2 tablespoons minced fresh parsley |
1 tablespoon red wine vinegar |
1 teaspoon grated lemon peel |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 small onion, finely chopped |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.
2. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings.
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