Now that we are back in the South and the summer is coming to an end, I am finding myself a little homesick for my summer home in Victor, Idaho. The land of Potatoes, where schools out there get a "spud break" which is like a spring break but for potato harvesting--how cool is that--we should have a shrimp break for shrimp season!
So, I was feeling nostalgic for my long morning bike rides through the potatoes fields, getting milkshakes with my girls from the Emporium, and the Spud Drive-in. I just felt like our last summer meal ought to include Potatoes! So John and I whipped up some good old potato salad--with Idaho Potatoes of course. What is more American that watermelon and potato salad? It is the perfect salad to help celebrate America and our laborers. Happy Labor Day, y’all!
Basil Potato Salad
- 5lbs red potatoes, washed and chopped into bite sized pieces
- 3/4 cup chopped red onions
- 1 cup basil leaves thinly sliced (you can use scissors to do this!)
- 1 ½ cups mayonnaise
- 1/2 cup olive oil
- 3 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 1. Boil the potatoes in large pot until they are still firm, but you can stick a fork in them easily. Drain the water, and then return the potatoes to the pot and cook on low heat for a few minutes to dry the potatoes out. **This is a great trick when making both potato salad and mashed potatoes.
- 2. While the potatoes are cooking, mix the red onion, basil, mayonnaise,olive oil, and garlic in a small bowl.
- 3. Once the potatoes have been dried out, place them in a large bowl and add the mayonnaise mixture. Mix well, add salt and pepper to taste.
Note: This potato salad is best if it sits for at least a few hours in the refrigerator before serving. I like to make mine in the morning, and by dinner time it is perfect. For even better flavor, make it the day before!