Lemon-Basil Potato Salad

Southern Living
6 to 8 servings


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2 pounds medium Yukon gold potatoes
1/4 cup fresh lemon juice
4 garlic cloves, minced
3/4 cup chopped fresh basil
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
10 thick bacon slices, cut into 1-inch pieces and cooked
4 ounces freshly grated Parmesan cheese, divided
1 (5-ounce) package gourmet salad greens
1/2 medium-size purple onion, sliced


Cook potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes.

Whisk together lemon juice and next 5 ingredients in a large bowl; whisk in oil in a slow, steady stream. Add potato; gently toss to coat. Spoon into center of individual serving plates; sprinkle evenly with bacon and half of grated cheese.

Arrange salad greens around potato salad, and top with onion slices and remaining cheese. Serve immediately.

Created date

December 2000