I do love potato salad. My earlier version started with a vinaigrette marinade on the potatoes, and finished with mayonnaise — a little lighter than the norm. This past Labor Day weekend, I wanted to do something even simpler and lighter. I remembered a salad using red potatoes, balsamic vinegar, olive oil and basil. So simple (you don’t even have to peel the potatoes), but so tasty. Add that to our nice crop of red potatoes straight from the garden, and you have the beginnings of a great picnic! From the clean platter that came back, I could tell everyone liked it!

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Red Potato Salad with Balsamic Vinegar and Basil

SERVINGS 6servings CHANGE SERVING SIZE servings

COOK TIME

PREP TIME

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Ingredients

• 2 lbs potato(es) red, sliced a chubby 1/4 inch
• 1/2 onion(s) red, small, chopped
• 1/4 cup basil fresh
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil extra virgin
• salt to taste, preferably kosher

Instructions

1. Cook sliced red potatoes until tender, but not falling apart.
2. Allow to cool slightly.
3. Combine vinegar and olive oil, and add to potatoes.
4. Chiffonade the basil, and add that and the red onion to the potato mixture.
5. Season to taste with salt.
6. Can be served at room temperature, or chilled and enjoyed later.