Welcome to summer! I have been feeling extra blessed with our amazing warm weather here in Saskatoon – even though on this particular day it’s a bit cool again. In any case, the warmer weather is especially welcome after our bitterly long winter and non-spring. It really does feel like we skipped spring altogether and jumped right into summer. Since summer is my favorite of all the seasons, you won’t hear me complaining one bit about anything to do with summer – not even the mosquitos. (Okay, well maybe the mosquitos once in a while.)
The inspiration for this potato salad is nothing more than that it is a perfect summer side dish and salad. There are BBQ’s and picnics to plan for. Days at the lake and weekend camping trips to consider. This potato salad is ideal for all of those things and lazy weeknight dinners on the patio, too. The great thing about this recipe is that it doesn’t contain prepared (vegan) mayonnaise at all. I don’t quite know if vegan mayo has the same food borne illness potential as regular egg-based mayo does when left in warm temperatures for extended periods of time. I am not about to experiment to find out.
The lemon-infused olive oil was a gift from Levi from a gourmet food store that no longer exists. However, I do know for a fact that you can buy both lemon-infused olive oil and white balsamic vinegar (and a million other varieties of oils and vinegars) from Oliv Tasting Room here in Saskatoon and I’m positive you can order some variety of both from Amazon too. I’d love to make my own lemon olive oil. I think that project might have to go on the to-do list.
This salad should be served warm-ish or at room temperature. It can be served cold but I didn’t like it as much that way. Levi still thought it was great cold though. Make sure you let the prepared potato salad sit at least a half hour before serving to let the flavors meld nicely.
- 2 pounds baby or new potatoes
- 1 teaspoon kosher salt
- Water, to cover
- ¼ of a red onion, sliced thinly into half moons
- 1 large handful (about ¼ cup packed) fresh basil leaves, cut into chiffonade
- 3 tablespoons lemon-infused olive oil
- 1 – ½ teaspoons white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- pinch sea salt
- fresh cracked black pepper, to taste (optional)
- Place whole baby potatoes in a large saucepan and cover with water. Cover with lid and bring to a boil over high heat. Reduce heat to medium and add kosher salt. Simmer until potatoes are tender – about 10 minutes. Drain potatoes and cut into halves or quarters, depending on the size of the potatoes.
- Combine lemon olive oil, white balsamic vinegar, Dijon mustard, whole grain mustard and sea salt in a small bowl. Whisk until combined.
- In a large bowl toss the potatoes, sliced onion and fresh basil. Pour dressing over and gently toss to coat the potatoes evenly.
- Let sit at least 30 minutes to let the flavors meld.
- Serve at room temperature for best results.
I love the sunroom.
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