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

Instructions

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.

 

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Ingredients

  • 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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