Lemon Basil Potato Salad with Bacon

Lemon Basil Potato Salad with Bacon
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  1. 2 ½ pounds potatoes (we used Yukon gold, red and blue potatoes)
  2. 1 ¼ cups sweet Vidalia onion, finely chopped
  3. 12 ounces thick-sliced bacon, cooked and chopped or crumbled (about 10 slices raw, heaping 1 cup crumbled)
  4. ¼ cup fresh chives, finely minced
  5. ¾ cup fresh basil, chopped
  6. Dressing
  7. ¼ cup light mayonnaise
  8. ⅓ cup extra virgin olive oil
  9. ⅓ cup plus 1 tablespoon fresh squeezed lemon juice
  10. 1 tablespoon Dijon mustard
  11. 2 tablespoons garlic, very finely minced
  12. ¾ teaspoon salt
  13. ½ teaspoon ground black pepper
  14. ½ teaspoon crushed red pepper
  1. Place unpeeled potatoes in a large 5- to 8-quart pot. Cover with cold water and place over high heat. Cover pot and bring to a boil. Once water boils, remove cover, reduce heat to medium-low and simmer until the potatoes are fork tender, about 15 to 25 minutes depending on size. Check frequently to prevent overcooking.
  2. Drain potatoes and set aside to cool. Once potatoes are cool enough to handle, cut into bite-size pieces, about ½- to ¾-inch chunks, and place in large bowl.
  3. Add chopped onion, crumbled bacon, chives and basil. Toss very gently to combine.
  4. In a separate bowl, whisk together mayonnaise, oil, lemon juice, mustard, garlic, salt and peppers.
  5. Pour dressing over potato mixture and lightly toss with a large wooden spoon, taking care not to break too many potato chunks.
  6. Serve immediately or chill at least 1 hour if you prefer a colder salad. Refrigerate leftovers in a tightly covered container.
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