- 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)
Directions:
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: http://thepioneerwoman.com/cooking/2012/06/creamy-lemon-basil-potato-salad/
