2 lb baby red skin potatoes (cooked)
1 red onion, diced
1 stalk celery, diced
3 red radishes, diced
1 (loose) cup fresh basil leaves
1 cup 2% Greek yogurt
3 tablespoons lemon juice
freshly ground black pepper
Place the potatoes, celery, radish and onion in the large bowl. Pulse together the dressing ingredients in a food processor or blender. Drizzle the dressing over the potatoes and toss to coat. Chill 1 hour before serving if possible.
I don’t think you can ever have too many potato salad recipes. It is a common go-to dish for picnics but it seem like everyone I know has very specific potato salad needs. Some don’t like mayo. Some love tons of mayo. Some only like the vinegar-y kind. Some like onions, some don’t. The list goes on and on. Since potato salad is so simple to make and holds up well, it seems like I always have a new variation in the back of my mind. This one came about when we had some anti-mayo people over for a cook out and the basil in our new herb garden is out of control. Seriously out of control. We have one plant and even after making pesto using a 2 quart bowlful and this potato salad, it looks untouched. Luckily, basil is a pretty versatile herb and it worked well in this salad. If you don’t want to pulse it into the yogurt you can just mince it really finely, just chop off any tough stems.