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New Potato Salad

New Potato Salad

Southern Living JULY 2001

  • Yield: 8 servings


  • 4 pounds new potatoes
  • 1/4 cup white vinegar
  • 2 garlic cloves
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup olive oil
  • 2 tablespoons chopped fresh basil
  • 2 pints grape tomatoes*
  • 1/3 cup chopped purple onion
  • 8 bacon slices, cooked and crumbled


Cook potatoes in boiling water to cover 25 to 30 minutes or just until tender; drain and cool. Cut potatoes in half, and set aside.

Process vinegar and next 4 ingredients in a blender, stopping to scrape down sides. Turn blender on high, and gradually add oil in a slow, steady stream. Stir in chopped basil.

Place potato, tomatoes, and onion in a large bowl. Drizzle with dressing; toss gently. Cover and chill 8 hours. Top with crumbled bacon just before serving.

* 2 large tomatoes, seeded and chopped, may be substituted.


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New Potato Salad Recipe