Picnic Potato Salad

Have a bounty of basil from the garden? Add some to this salad for a new taste in an old favorite at summertime picnics.

By / Photography By Sarah Annay | July 26, 2016


Heat oven to 400°. Lay pieces of bacon flat on a nonstick pan and bake, periodically draining off the fat. When bacon is crispy, place on a paper towel and cool, then break into bite-size pieces.

Boil potatoes and strain. Let sit until dry. Take basil leaves and thinly slice them with a sharp knife, cutting them without bruising them. Juice the lemons and add the basil. Then add both to the mayonnaise. Use a fork to whisk in other spices until blended. Pour the mixture over the dry potatoes, add the bacon and mix. Season to taste.



What's in Season

Buying local requires seasonal thinking. Here's a list of the produce and seafood you'll find in season throughout the year in Northeast Florida.


  • 1 pound small yellow potatoes, quartered
  • 1 bunch basil
  • 2 lemons
  • 1/2 pound bacon
  • 1 cup mayonnaise
  • 1/2 teaspoon pepper
  • Salt to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon honey
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