- 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: Kim Galeaz
- 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
- 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.
- 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.
- Add chopped onion, crumbled bacon, chives and basil. Toss very gently to combine.
- In a separate bowl, whisk together mayonnaise, oil, lemon juice, mustard, garlic, salt and peppers.
- Pour dressing over potato mixture and lightly toss with a large wooden spoon, taking care not to break too many potato chunks.
- 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.