American Potato Salad II

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Introduction

This potato salad combines waxy potatoes, hard-boiled eggs, corn, and a bright lemon-olive oil dressing that comes together in about an hour from start to table. The fresh basil and finely chopped red onion give it color and bite, while the pasta seasoning adds depth without any heavy mayo. It’s a solid weeknight side or make-ahead lunch that holds up well in the fridge.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes (plus 30 minutes chilling)
• Servings: 6

Ingredients

• 3 pounds small white potatoes (use waxy or red potatoes)
• Salt
• Ground pepper
• 5 large hard boiled eggs, chopped
• 1 medium red onion, chopped finely
• 2 tbsp chopped sweet basil leaves
• 1 cup corn
• ½ cup freshly-squeezed lemon juice (from 2-3 lemons)
• ½ cup extra-virgin olive oil
• 2 tbsp pasta seasoning

Instructions

1. Place potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, and cook for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
2. Place the chopped eggs in a large bowl.
3. Sauté the onions until light golden brown and add to the bowl with the eggs.
4. When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.
5. In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 30 minutes before eating.

Variations

Garlic and herb boost: Add 2 minced garlic cloves to the sautéed onions and increase the basil to 3 tablespoons for a sharper, more herbaceous flavor.

Cucumber and dill: Dice 1 medium cucumber and swap the basil for 1 tablespoon fresh dill to lighten the salad and add a cool, crisp element.

Roasted red peppers: Fold in ½ cup diced roasted red peppers after mixing the dressing for sweetness and a smoky undertone that complements the lemon.

Celery for crunch: Dice 1 medium celery stalk and add it with the onions; it stays crisp and adds textural contrast to the soft potatoes.

Mustard variation: Whisk 1 tablespoon Dijon mustard into the lemon and oil dressing for tanginess that echoes the pasta seasoning.

Tips for Success

Cook potatoes just until tender: Overcooked potatoes turn mushy and absorb too much dressing, losing their shape. Pierce one with a knife at the 15-minute mark; if it gives with light pressure, drain immediately.

Let potatoes cool slightly before mixing: If you combine warm potatoes with the dressing, they’ll absorb it unevenly and turn mushy. Cool for 5–10 minutes so the exteriors set slightly but the insides are still warm enough to take on flavor.

Whisk the dressing slowly: Adding oil too fast to lemon juice can create a broken emulsion. Whisk the lemon juice first, then add oil in a thin stream while whisking constantly for a smooth, cohesive dressing.

Don’t skip the chilling step: The 30 minutes in the fridge allows the flavors to meld and the potatoes to firm up slightly, making the final texture better than eating it warm.

Taste and adjust seasoning after chilling: Cold food tastes less seasoned, so taste the salad after it’s been chilled and add extra salt, pepper, or lemon juice if needed.

Storage and Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days. The potatoes may absorb more dressing over time, so you can add a splash of extra lemon juice or olive oil when you open it if it looks dry.

FAQ

Can I make this salad ahead?

Yes. Prepare it up to 2 days in advance, but wait to add the dressing until 30 minutes before serving if you prefer firmer potatoes. If you dress it earlier, the salad will still taste good but the texture will soften.

What if I don’t have fresh basil?

Use 1 teaspoon dried basil or swap it for fresh parsley or dill. Dried herbs are more concentrated, so use about one-third the amount of fresh.

Can I use a different type of potato?

Red or fingerling potatoes work best because they’re waxy and hold their shape. Avoid starchy russets, which become mushy and fall apart when mixed with the acidic dressing.

How do I hard-boil the eggs if they’re not pre-cooked?

Place eggs in a pot of cold water, bring to a boil, remove from heat, cover, and let sit for 12 minutes. Transfer to ice water, cool completely, then peel and chop.