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–+ servings

Basil Potato Salad

5 | 3 reviews
If you're looking for a potato salad that is light and delicious, yet a bit different compared to the potato salads that you're used to - this basil potato salad is it. It's the perfect balance of light, starchy and bright, with a nice layer of basil flavor that makes it feel pesto-reminiscent. And just for fun, it's got pockets of crunchy fried garlic mixed in - because I deeply love a bit of texture.
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8 side servings

Equipment

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 assembling
  • 1 cup fresh basil, 1 ounce / 30 grams

Instructions 

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Plate the salad and sprinkle the crispy garlic all over the top. Serve!