Lemon-Basil Potato Salad Unverified!


  • 2 lb baby red potatoes, cut into 1" pieces
  • salt, to taste
  • 1/2 cup celery, diced
  • 1/2 cup red onion, diced
  • 1/4 cup green onions, thinly sliced
  • 4 slices thick-cut bacon, diced to 1/2"
  • 1/2 cup mayonnaise
  • 2 Tbl sour cream
  • 2 Tbl lemon juice
  • 2 Tbl olive oil
  • 2 Tbl basil, minced
  • 2 Tbl basil, chiffonade
  • black pepper, to taste


Insert potatoes into a large pot, covering with cold water and a pinch of salt. Bring to a boil before lowering heat to simmer until fork-tender, 20-25 minutes. Drain and cool before tossing with celery and onions.

Fry bacon until godel brown and drain. 1 Tbl of bacon grease can be reserved and substituted for equal measure of olive oil.

Whisk mayonnaise, sour cream, lemon juice, oil and/or backon fat and minced basil. Season with salt and pepper.

Toss vegetable mixture with dressing and stir in reserved bacon. Garnish with chiffonaded basil. Serve immediately or refrigerate.