Lemon Basil Potato Salad
Try this twist on traditional potato salad that includes lemon, basil and bacon for your next picnic or potluck.
  • Makes: 8 servings (10 cups)
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: The potatoes in this salad have 45% of your daily vitamin C and 18% of your daily potassium. The basil is packed with natural phytonutrients and antioxidants.

  • Recipe Created By:
  • Recipe From: My Indiana Home


  • 2 ½ pounds potatoes (we used Yukon gold, red and blue potatoes)
  • 1 ¼ cups sweet Vidalia onion, finely chopped
  • 12 ounces thick-sliced bacon, cooked and chopped or crumbled (about 10 slices raw, heaping 1 cup crumbled)
  • ¼ cup fresh chives, finely minced
  • ¾ cup fresh basil, chopped


  • ¼ cup light mayonnaise
  • ⅓ cup extra virgin olive oil
  • ⅓ cup plus 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons garlic, very finely minced
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon crushed red pepper


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  1. Place unpeeled potatoes in a large 5- to 8-quart pot. Cover with cold water and place over high heat. Cover pot and bring to a boil. Once water boils, remove cover, reduce heat to medium-low and simmer until the potatoes are fork tender, about 15 to 25 minutes depending on size. Check frequently to prevent overcooking.
  2. Drain potatoes and set aside to cool. Once potatoes are cool enough to handle, cut into bite-size pieces, about ½- to ¾-inch chunks, and place in large bowl.
  3. Add chopped onion, crumbled bacon, chives and basil. Toss very gently to combine.
  4. In a separate bowl, whisk together mayonnaise, oil, lemon juice, mustard, garlic, salt and peppers.
  5. Pour dressing over potato mixture and lightly toss with a large wooden spoon, taking care not to break too many potato chunks.
  6. Serve immediately or chill at least 1 hour if you prefer a colder salad. Refrigerate leftovers in a tightly covered container.

Nutrition Facts (per serving): Calories – 328, Total Fat – 19.8g, Dietary Fiber – 3.5g, Protein – 12.3g, Vitamin C – 49%

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

• Substitute small red potatoes if you’d like. Yukon Gold potatoes just give salads an appealing color.
• Any sweet onion will work, including Walla Walla, Oso Sweet or Rio sweet.
• One lemon produces between 1/4 and 1/3 cup fresh-squeezed juice.
• The dressing and potato-bacon mixture can both be made ahead of time and refrigerated separately. Just add dressing right before serving.


  1. Love all the flavors in this salad. The lemon and basil will make it taste so fresh and the bacon makes it decadent. Thanks for sharing on Thursdays Treasures.


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