Smashed Potato Salad with Basil
This potato salad doesn't overdo it on the creaminess to give emphasis to the taste of the potatoes and fresh basil. Let the potatoes cook slowly for best flavor and texture. Tastes best eaten while still warm. Try other herbs such as fresh cilantro as other delicious alternatives :)
- Potatoes (2 large or 5-6 small/med (450-500g))
- Mayonnaise or plain yogurt, or a mix (3-4 Tablespoons)
- Basil- I used lemon basil, yum (a handful of leaves)
- Fresh lemon or lime juice (squeezed from a wedge or two)
- Salt & pepper (To taste)
Put potatoes in pot and fill with enough water to cover.
To slow boil potatoes, heat on high until just simmering. Turn heat to low so it stays barely simmering. Cook until soft enough to smash (can take 30 minutes for smaller potatoes, and up to 60 minutes for large ones).
Potatoes are done when you can stab potatoes with a fork and it slides off with no problem. Drain and peel potatoes while still hot. Hold with a towel and peel with fingers or small knife.
Roughly smash potatoes with masher or fork.
Add mayo and/or yogurt until desired creaminess. Sprinkle in salt until it's the way you like it.
Roughly chop up your basil or other herbs. Mix in along with pepper and lemon/lime juice to taste. Enjoy warm!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.