Tangy Basil Potato Salad

You may have noticed a whole lot of basil being used in my recipes lately. Well, that's because I have two huge basil plants in my herb garden. And, luckily, I love basil.

I wanted to create an easy alternative to traditional potato salad that would take advantage of my wealth of basil. This version contains just six ingredients (salt and pepper doesn't count).

Here they are:

1 pound new potatoes, cut into eighths
1 Tablespoon apple cider vinegar
2 clove garlic, minced
1/2 Walla Walla sweet onion, diced
2 big handfuls fresh basil, julienned
1/2 cup sour cream
salt and pepper

To start, I cooked the potatoes in boiling water until they were tender, drained them, put them in a single layer on a sheet pan (so they would cool faster) and then drizzled them with the vinegar.

While the potatoes boiled I worked on the dressing. I placed the garlic in a medium bowl and added 2 Tablespoons of the boiling water (from the potatoes) just to take the edge off the garlic. Then I stirred in the onion, basil and sour cream.

Once the potatoes were cooled, I added them to the dressing, stirred it together and seasoned it with salt and pepper.

How was it? Yummy, good and summery. And so easy to make (my traditional potato salad has nine ingredients, which doesn't sound like that many, but six of them need to be chopped, diced or mashed). I think this might be a good option for an upscale BBQ or summer party. It's going to be a definite addition to the permanent repertoire.