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New Potato Salad with Basil, Shallots and Lemon
This potato salad is refreshingly “different” and absolutely delicious on so many levels. It’s delightfully, unexpectedly sweet/savory. It’s perfect for spring and summer holidays and parties, and works really well with grilled meats and burgers.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 - 10
Ingredients
- 2 tablespoons coarse sea salt
- 3 pounds new potatoes use different colors if possible
- 1/4 cup sour cream
- 1/4 cup plain Greek yogurt
- 2 - 3 tablespoons mayonnaise
- 2 tablespoons honey
- 2 large shallots thinly sliced (about ½ cup)
- Fine sea salt and freshly ground black pepper
- 1 heaping tablespoon fresh lemon zest plus more for garnish (about ½ a lemon)
- 6-10 large fresh basil leaves - thinly sliced or chopped plus more for garnish
- Additional lemon slices or wedges for serving – optional but really nice
Instructions
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Clean the potatoes and place them in a pot or straight-sided pan. Add just enough water to cover the top of the potatoes and add the course sea salt. Bring the water to a boil and cook the potatoes for another 10 – 15 minutes until fork tender.
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Drain the cooked potatoes and set aside to cool. When cool enough to handle, cut the potatoes in halves or quarters, if needed, so they’re bite-sized pieces. Season with a little salt and pepper.
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Make the dressing: Stir the sour cream, yogurt, mayonnaise, honey, shallots, lemon zest, and basil (reserving some lemon zest and basil for garnish if desired), until completely combined.
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Taste and add seasoning, or more ingredients, if needed.
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Gently toss the potatoes and dressing. Serve immediately at room temperature, or refrigerate for a couple of hours or overnight, and serve chilled. Garnish with more lemon zest and fresh basil just before serving. (See notes below.)
Recipe Notes
*If making ahead: Cook the potatoes and prepare the dressing, but refrigerate separately and toss just before serving.
*New potatoes are really nice here, but larger, cut-up potatoes are just as good in this recipe.
*The shallots become a bit more pronounced over time. Slice and add them just before serving if you prefer milder flavors.
*Basil discolors and wilts if sliced or chopped too far in advance. Basil mixed into the dressing will be fine (even overnight), but slice or chop any basil used as garnish just before serving.
*Refrigerate leftovers for up to two days. The dressing may separate a tiny bit, but it’ll still be delicious.
*Recipe adapted from The Kitchn.