This Basil Potato Salad started as a tarragon potato salad, until I realized that not a ton of people love that intense flavor of tarragon, but many people love the light, herbaceous, somewhat sweet flavor of basil. So a star (this basil potato salad) was born!
A light, creamy basil dressing, dots of fresh basil leaves, pickled onion for a touch of acidity, and creamy potatoes all come together to make a potato salad that is lightly pesto-reminiscent, but still perfect for a summer barbecue.
If you are looking for a potato salad that is light, delicious, but just a bit different from the classic – this one is the perfect recipe to use.
Table of contents
Why you should make this basil potato salad
- It’s herby and light, with a creamy basil dressing that’s refreshing instead of heavy. So you still get all that potato salad energy, without that heavy-weighed-down feeling.
- No mayo overload here – there’s just enough mayo to make it creamier without being heavy.
- Red onion is sharply marinated – this adds acidity and interest without it being too in-your-face. The onions are there to build flavor and cut through the richness beautifully.
- Great for summer – this dish holds up well cold or at room temp, and it only gets better as it sits. You can make it a day ahead for a party and you’ll still have all that vibrant, basil-y flavor.
If you’re looking for a potato salad that’s familiar but just a little different—this is it.
Ingredients you’ll need
This recipe relies on a few easy-to-find ingredients, most of which might already be in your kitchen:
For the marinated red onion:
- 1 medium (9.5 oz) red onion
- 1/4 cup white wine vinegar
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon granulated sugar
For the potatoes:
- 2 pounds Yukon gold potatoes, or russet, baby potatoes, or your preferred starchy potato
- Diamond Crystal kosher salt
For the basil dressing:
- 1 cup (1 oz) fresh basil
- 4 garlic cloves
- 2 large lemons, for juicing
- 3 tablespoons cool water
- 6 tablespoons mayonnaise
- 1/2 teaspoon Diamond Crystal kosher salt
Ingredient substitutions
This recipe is truly delicious as is but it is very flexible. Nearly every ingredient can be customized to better fit your needs. Here are some substitution suggestions:
- Red onion: This recipe was originally developed using white onion, so feel free to use that, shallot, or yellow onion.
- White wine vinegar: Can be swapped for lemon juice
- Potatoes: This recipe calls for Yukon gold potatoes but you can use russet, baby potatoes, red potatoes, or really any potato you prefer
- Basil: Dill, parsley, or even a little mint would be fun. Just make sure that whatever herb you use, your guests already like it!
- Lemon juice: Swap for lime juice or white wine vinegar
- Mayonnaise: You can use Kewpie mayo to add a slight sweetness or make this recipe vegan by using a vegan mayo.
How to make this potato salad
1. First, marinate the onion
Thinly slice a red onion and toss it with vinegar, salt, and sugar. Set it in the fridge to mellow and soften while everything else comes together.
NOTE: This is your acidity anchor—it lifts the whole dish and keeps it from feeling too rich.
2. Boil the potatoes
Slice the potatoes into half moons, Salt a large pot of water generously, then boil for 10-12 minutes, or until fork tender. Drain and let cool for 5 minutes in the freezer.
This ensures that they don’t collapse when mixed with the dressing.
3. Make the basil dressing
In a blender or food processor, blend the basil, garlic, lemon juice, water, mayonnaise, and salt until smooth, leaving a few flecks of basil throughout (you don’t want it completely green). It will look thin – but it will thicken up when assembled with the potatoes!
4. Assemble the Salad
In a large bowl, pour the dressing over the potatoes and stir. Add the marinated onion then mix, taste and season.
Add 3 tablespoons of olive oil to finish, along with some fresh basil as garnish.
Tips, tricks, and serving suggestions
- Use the best basil you can find – Bright green, tender basil makes a huge difference here. I love getting some from the farmers’ market so it stays vibrantly green for as long as possible.
- Don’t use the potatoes when they are still warm – you need them completely cool. Otherwise you risk your basil dressing darkening, and your mixing getting a little gluey.
- Serve cold or at room temp – this salad is forgiving, travel-friendly, and great for prepping and bringing to a party the next day. It pairs perfectly with grilled meats, chicken, seafood, burgers, or roasted vegetables, making it an easy side for backyard BBQs.
Storage and how to make ahead of time
Just like any picnic dish, this is make-ahead friendly. It keeps well for 24 hours.
Store in an airtight container in the fridge for up to 3 days. I only suggest a shorter time if you are prepping for a party, because I like to keep it as fresh as possible.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for more potato recipes?
Tinned Fish Jacket Potatoes
Salt and Vinegar Potato Chip Soup
Dilly Potatoes & White Harissa
And that’s it for this Basil Potato Salad!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
For the marinated red onion
- 1 medium (9.5 oz) red onion
- 1/4 cup white wine vinegar
- 1 teaspoon Diamond Crystal kosher salt, use half if using Morton's
- 1 teaspoon granulated sugar
For the potatoes
- 2 pounds Yukon gold potatoes, or russet, baby potatoes, or your preferred starchy potato
- Diamond Crystal kosher salt
For the basil dressing
- 1 cup (1 oz) fresh basil
- 4 garlic cloves
- 2 large lemons, for juicing
- 3 tablespoons cool water
- 6 tablespoons mayonnaise
- 1 teaspoon Diamond Crystal kosher salt
For serving
- Basil
- 3 tablespoons extra virgin olive oil
Instructions
- Thinly slice a red onion and add it to a large bowl. Add 1/4 cup of white wine vinegar, 1 teaspoon pf Diamond Crystal kosher salt, and 1 teaspoon of granulated sugar. Mix and set in the fridge to marinate.
- Slice 2 pounds of potatoes into half moons. Salt a large pot of water generously and bring to a boil. Add the potatoes and boil for 10-12 minutes, or until fork tender. Drain and let cool for 5 minutes in the freezer.
- To a food processor or blender, add 1 cup of fresh basil, 4 garlic cloves, the juice from 2 lemons,3 tablespoons of cool water, 6 tablespoons of mayonnaise and 1/2 teaspoon of salt. Blend until smooth, leaving a few flecks of basil throughout (you don’t want it completely green).
- Pour the dressing over the cooled potatoes and toss to coat. Then add the marinated onion and mix, taste, and season as desired.
- To serve, add 3 tablespoons of olive oil to finish, along with some fresh basil as garnish. Enjoy!
Old Version
Below is the original recipe that was first developed in 2025. For the updated recipe, please see the above.
Serves 8
Total cook time: 50 minutes
Ingredients
For the marinated sweet onion
- 1 medium sweet white onion, 9.5 ounces / 270 grams
- 1/4 cup white wine vinegar
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon granulated sugar
For the potatoes
- 2 pounds Yukon gold potatoes, or your preferred starchy potato
- Diamond Crystal kosher salt
For the crispy garlic
- 1 head of garlic, about 10 cloves, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Diamond Crystal kosher salt
For the basil dressing
- 1 cup fresh basil, 1 ounce / 30 grams
- 2 large lemons, for juicing
- 3 tablespoons cool water
- 6 tablespoons Kewpie mayonnaise
- 1 teaspoon Diamond Crystal kosher salt
For serving
- 1 cup fresh basil, 1 ounce / 30 grams
Instructions
- First, prep the onion. Thinly slice a medium sweet white onion and add it to a large bowl. Drizzle in 1/4 cup of white wine vinegar, season with 1 teaspoon Diamond Crystal kosher salt (use half if using Morton’s) and 1 teaspoon granulated sugar. Mix and set in the fridge to marinate.
- Wash and chop 2 pounds of potatoes into bite-sized pieces. Bring a large pot of water to a boil and season it with 1 tablespoon of salt. Add the potatoes and boil for 12-15 minutes or until fork tender. Drain and place them in a large bowl. Put this in the fridge to cool while you prepare the rest of the recipe.
- Thinly slice 10 garlic cloves. Place a small sauté pan over medium heat and add 3 tablespoons of olive oil. When the oil is hot enough that you can add a garlic slice and it immediately sizzles, add all the garlic slices. Swirl so they are an even layer on the bottom of the pan. Simmer for 1-2 minutes or until the slices are turning golden. Then use a slotted spoon to transfer the crispy garlic to a paper towel to drain. Season with a pinch of salt. Leave the remaining oil in the pan to use in the basil dressing.
- To a food processor or blender, add 1 cup of fresh basil, squeeze in the juice from two lemons, add 3 tablespoons of cool water. Pulse this into a smooth mixture. Add 6 tablespoons of Kewpie mayonnaise and 2 tablespoons of the remaining olive oil that we used for toasting the garlic. Blend into a dressing. Taste and season with up to 1 teaspoon of Diamond Crystal kosher salt (using more or less as you prefer).
- To assemble, add the marinated onions into the cooled potatoes. Then pour in the dressing. Mix – the starches of the potatoes will immediately turn the dressing into a thicker mixture. Tear in 1 cup of fresh basil leaves and continue to mix. Taste and season with salt if preferred, but it shouldn’t need any.
- Plate the salad and sprinkle the crispy garlic all over the top. Serve!
Comments
After listening to the Liz Moody podcast with Justine about novelty experiences, I resolved to spend more time on finding a good recipe that actually interested me, instead of making generic ones that were “classic” and I’d have no intention of eating myself…. This was the first recipe I chose to make following this goal, and it did NOT disappoint… I will never make another potato salad again. It was elevated, yet classic, and fancy-ish (aka fancy with an approachable side), and above all else crave-able and delicious. Five out of five picnic attendees would recommend!
Fresh and delicious! Just what you need during the summer 🙂
So glad you liked it!
Would like work instead of lemon ?
I suggest lemon juice if you can find it! Lime can be a bit too distinct
Yummmmmmm!!! LOVED this one, Justine. I subbed out Greek yogurt for the mayo and a few slices of preserved lemon for the lemon juice … just because I thought ‘why not?!’ — this will be a staple
So SO happy you liked it!!
Her recipe is written twice on here. Once it completely skips the step of garlic. I also think 2lbs of potatoes is like 4 yellow potatoes and in my family that feeds like 2 people. Potatoes salad is classically a big sharing side for the whole family. I would definitely double it if you want to serve at a gathering.
This recipe has since been updated to be easier and (in my opinion) tastier, but I know some people do love the original with the fried garlic, so that’s why you see two recipes 🙂
Super easy and yummy. Hubby loved it!
I’m so thrilled you both loved it!
A heatwave queen of a recipe! I made this in the heatwave we are experiencing in London – such a great hack is to boil the potatoes in the morning before work, and then leave them to cool in the colander until you need them later in the day. It was incredibly quick to make, and you can chop the potatoes up when you come to dress the potatoes. One word of warning – the lemons I used were unexpectedly sharp, and two of them definitely delivered a particularly mouth pucking experience. I love lemons so much, and it didn’t stop my husband and I from devouring half the bowl, but definitely worth checking your lemons as you add the juice into the food processor.
I’m so thrilled you loved it and thank you so much for sharing these tips!! Stay safe, stay cool<3
My oh my- I think it is impossible to overstate how much I love this recipe!!
I’ve been following Justine for a while and have made several of her recipes before, and this one did not disappoint. The dressing is very light and delicious, I used half basil and half fresh chives as well ran out of basil and the garden was overflowing with chives and it worked very well. Also, if it seems watery at first it thickens up nicely and the excess even works as a nice condiment for other things on your plate! (In this case quiche)
Ahh I’m so thrilled you love it!! Chives sound like the perfect add. Thank you so much for taking the time to leave a review 🙂
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