Basil Potato Salad

Posted Monday, June 4th 2012 at 6:59pm

By Holly Carrington
There’s been a lot of talk about plant-based diets lowering your cholesterol, increasing your nutrient intake and reducing your waistline.
For a whole month, I only ate plants. I felt really good but also really hungry. Once you eliminate animal products out of your diet, I found that I had a giant void that needed to be filled. I found a great potato salad recipe that is so yummy, you’ll forget all about mayonnaise. I used Yukon Gold potatoes and though it’s a little time consuming to peel off the skin of the small potatoes, it’s worth it.
Basil Potato Salad
(recipe adapted from several websites)
8 small Yukon Gold potatoes
8 medium red potatoes
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 teaspoon sea salt
½ teaspoon dry mustard
½ teaspoon of celery seed
Lots of freshly ground pepper
2 large garlic cloves, peeled and finely minced
Pinch of red pepper flakes (or more if you want it spicier)
Small handful of 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 want the potatoes to be tender, but still slightly firm). Drain and rinse with cool water and allow to cool until they are cool enough to hold.
  1. Meanwhile, make the dressing. Combine the rest of the ingredients in a jar or bowl, except the basil leaves.
  1. When the potatoes are cool enough to handle, carefully peel off the skin with a small knife. Cut into large chunks and place in a bowl.
  1. 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 I need to adjust the flavor — more vinegar, oil, salt pepper?) Place in the refrigerator to chill (or for a warm potato salad, serve right away).
  1. 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, once again taste test.

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