Lemon basil potato salad

Once again, often simple is best. Possibly the simplest dish I’ve ever made, but it got rave reviews from everyone who tried it and was even talked up at the farmer’s market as a great way to use the abundant potatoes and basil from the farm. Comes pretty much straight from Feeding the Whole Family, which is proving to be a wonderful resource.

Lemon basil potato salad

Chopped potatoes

Chopped basil

Grated zest and juice of 1 lemon (may want less for smaller salad, I had pretty much a whole big potful of potatoes)

Drizzle or two of olive oil

A couple sprinkles of salt

Boil potatoes 10-20 minutes, until tender but not falling apart. Chop together basil, zest, and salt, then mix with potatoes, lemon juice, and oil and enjoy this unusual and delightful combination!

This entry was posted in Quick and easy, Salads and Pilafs, Vegan. Bookmark the permalink.

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