American Potato Salad II
This potato salad skips the mayonnaise and dresses everything in lemon juice whisked with olive oil. The result is a bright, tangy side that holds up well on a picnic table. Waxy or red potatoes keep their shape after boiling, while sautéed red onion adds a gentle sweetness, and sweet corn and fresh basil give the bowl texture and a herbal lift. Chopped eggs make it hearty enough to sit next to grilled meat.
Instructions
Put the potatoes in a large pot of water with 2 tablespoons of salt. Bring to a boil and cook for 15 to 20 minutes, until a knife slides into a potato easily. Drain them in a colander.
Chop the hard boiled eggs and put them in a large bowl. Chop the red onion finely.
Sauté the onion until it is light golden brown, then add it to the bowl with the eggs.
Let the potatoes cool until you can handle them. Cut them into quarters, or smaller if they are large, and add them to the eggs and onion.
Add the corn, the chopped basil, and some salt, pepper and pasta seasoning to the bowl. Set it aside.
In a small bowl, whisk the lemon juice while pouring in the olive oil slowly, so the dressing comes together. Pour it over the potato mixture and stir until everything is coated.
Chill the salad for 30 minutes before serving.
Make it personal.
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