Wednesday, November 13, 2013

Lemon Garlic Basil Potato Salad


  • 3 red potatoes, medium
  • 1 lemon
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon basil paste
  • 1/2 tablespoon garlic
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon McCormick® Ground Peppercorn Medley 
  • 1/8 cup mayonnaise (and a bit extra)
  • 1/8 cup sour cream (and a bit extra)


Cut up the red potatoes into small, even pieces.  Boil in non-salted water for 15 minutes.  Drain thoroughly.

In a bowl, zest lemon, squeeze the juice, and then add all the rest of the ingredients, mixing thoroughly.  Add potatoes and toss thoroughly.  Place in right-sized container and refrigerate until completely cold.

Yield:  2-3 servings

Adapted from: