Blue Potato Salad with Lemon Basil Vinaigrette Recipe
Makes: 6 servings
~ 1 ¾ lbs. blue potatoes
1 small bell pepper, diced (I used a purple lilac pepper)
¼ large onion, chopped fine
Juice of one lemon
1 teaspoon apple cider vinegar
¼ cup olive oil
1 teasppon sugar
~15 fresh basil leaves
Salt and pepper to taste
I cook the potatoes using a method taught by my mom. Place the whole potatoes in a pot, cover with water, cover the pot with a lid and bring to a boil. Once they boil, turn off the heat. Leave the lid on, and let them sit in the hot water until the potatoes are softened. For this recipe they sat about 15 – 20 minutes.
Drain the potatoes and let them cool, chop into bite-size pieces. Add the bell pepper and the onion.
In a small bowl, whisk together the lemon juice, vinegar, olive oil and sugar. Chop the basil and stir into the dressing.
Pour the dressing over the potatoes and toss to coat. Salt and pepper to taste.
Refrigerate for about 15 minutes before serving. Serve soon after making because the potatoes do begin to lighten a bit as they sit.