Servings:
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!
Serving: 4ozCalories: 172kcalCarbohydrates: 24gProtein: 3gFat: 8g