This is a yummy potato salad to tote to the picnic. And it uses those basil prunings!
New potato salad with lemon & basil
Except for the basil, it’s nice to mix this salad while potatoes are still warm. This is a go to taste kind of salad.
1-1/2 to 2 pounds unpeeled new small red or white potatoes, cooked, drained and cut into chunks
4-5 ribs celery, chopped with leaves left on
1 bunch green onions, sliced thin, white and green parts both
Handful fresh basil, julienned
1/4 cup whipping cream
1/3 cup real mayonnaise
2 teaspoons Dijon mustard
2 tablespoons lemon juice or more to taste - I like more
Salt and pepper to taste
Except for basil, mix salad ingredients together. Whisk dressing ingredients together and pour over salad and mix gently. Stir in basil. Mix again. Serve room temperature or chilled.
Tip from Rita’s kitchen: What is “julienne”
Simply means cutting into thin ribbons. I like to roll several basil leaves up, then cut them on the diagonal.