Creamy Dijon Potato Salad with Basil
Elevate your classic potato salad game with this Creamy Dijon Potato Salad with Basil! Featuring tender baby red potatoes dressed in a luscious blend of mayonnaise, sour cream, Dijon mustard, and a touch of honey for sweetness, this recipe strikes the perfect balance of tangy and creamy. Fresh basil and green onions lend vibrant, aromatic notes, making every bite bright and flavorful. With just 15 minutes of prep time, this easy-to-make potato salad is the ultimate side dish for summer barbecues, picnics, or weeknight dinners. Serve it chilled or at room temperature for a crowd-pleasing dish that’s sure to impress. Perfect for those searching for a twist on traditional potato salad recipes, this version is packed with fresh herbs and zesty ingredients that scream freshness and flavor.
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 0.5 cups Mayonnaise
- 0.25 cups Sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 0.25 cups Fresh basil leaves, finely chopped
- 2 stalks Green onions, thinly sliced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Wash the baby red potatoes thoroughly and cut them into halves or quarters, depending on their size, to ensure they are all roughly the same size for even cooking.
Place the cut potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender. Do not overcook.
Drain the potatoes and transfer them to a large mixing bowl. Let them cool slightly while you prepare the dressing.
In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until the dressing is smooth and well combined.
Pour the dressing over the warm potatoes and toss gently to coat. Be careful not to break the potatoes as you mix.
Add the chopped basil and sliced green onions to the potato salad and fold them in gently for even distribution.
Taste the salad and adjust the seasoning with additional salt and pepper, if needed.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a gentle stir and garnish with additional basil, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 21.2 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4359 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
