Potato Salad with Eggs and Lemon Basil Dressing

Introduction

You boil 3 pounds of small white potatoes until tender, then toss them with chopped eggs, sautéed red onion, corn, and a lemon-basil dressing. The lemon juice keeps the salad sharp instead of heavy, and the 30-minute chill gives the potatoes time to absorb the dressing. You can serve it as a side dish, pack it for lunch, or make it ahead for a cookout table.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 8

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

• Swap the small white potatoes for red potatoes as suggested in the ingredient list if you want a slightly firmer potato that holds its shape better after mixing.
• Replace the sweet basil leaves with dill for a sharper, more savory herb flavor that leans more traditional for potato salad.
• Leave the red onion raw instead of sautéing it if you want more crunch and a stronger onion bite in the finished salad.
• Use scallions in place of the red onion for a milder allium flavor that won’t stand out as much against the lemon dressing.
• Reduce the lemon juice slightly and add a spoonful of Dijon mustard to the dressing if you want a thicker, more emulsified coating on the potatoes.

Tips for Success

• Start the potatoes in cold water with the salt so they cook evenly from the center out.
• Stop cooking the potatoes when a knife slides in easily but the pieces still feel intact; overcooked potatoes will break apart when you mix in the dressing.
• Sauté the red onion only until light golden brown as written, since darker onions can make the salad taste bitter.
• Whisk the lemon juice and olive oil slowly so the dressing comes together before it hits the potatoes.
• Chill the salad for the full 30 minutes before serving so the seasoning settles and the potatoes absorb the dressing.

Storage and Reheating

Store the potato salad in an airtight container in the fridge for up to 4 days. If you need to transport it, keep it chilled and return it to the fridge promptly after serving.

Freezing is not recommended. The potatoes turn grainy after thawing, and the dressing separates.

This salad is best served cold or slightly cool. If you want to take the chill off, let it sit at room temperature for 15 to 20 minutes, or microwave individual portions in 15-second bursts just until cool rather than cold.

FAQ

Can you make this a day ahead?

Yes. It holds well overnight, and the flavor usually improves after a few hours in the fridge; stir it once before serving.

Do you need to peel the potatoes?

No. Small white potatoes and red potatoes both have thin skins that work well in salad, especially if you cut them after boiling.

Can you use frozen or canned corn?

Yes. Thaw frozen corn first, or drain canned corn well so extra moisture doesn’t water down the dressing.

What can you use instead of sweet basil leaves?

You can use dill or flat-leaf parsley. Dill gives it a more savory edge, while parsley keeps the flavor cleaner and milder.