Creamy Basil Potato Salad

Name: Creamy Basil Potato Salad
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 3 lb. baby red and gold potatoes, scrubbed; Kosher salt; Pepper; 8 oz. crème fraîche, at room temp; 1 tbsp. Dijon mustard; 2 tbsp. fresh lemon juice; 3 scallions, thinly sliced, plus more for topping; 3/4 c. packed fresh basil, thinly sliced, plus more for serving

By The Good Housekeeping Test KitchenPublished: Jun 21, 2018

Danielle Occhiogrosso Daly

Yields:

8 serving(s)

Total Time:

50 mins

Cal/Serv:

250

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Swap tried-and-true mayo for crème fraîche.

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Ingredients

3 lb. baby red and gold potatoes, scrubbed
Kosher salt
Pepper
8 oz. crème fraîche, at room temp
1 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
3 scallions, thinly sliced, plus more for topping
3/4 cup packed fresh basil, thinly sliced, plus more for serving

Directions

1. Step 1Place potatoes in large pot and add enough water to cover by 2 inches. Bring to a boil. Add 1 tablespoon salt, then reduce heat and gently simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool slightly, then spread out to dry. When cool enough to handle, cut potatoes in half.
2. Step 2In large bowl, whisk together crème fraîche, mustard, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add potatoes and gently toss to coat, then fold in scallions and basil.
3. Step 3Let sit 30 minutes or refrigerate up to overnight. Sprinkle with additional scallions and basil before serving.

Nutritional Information (per serving): About 250 calories, 11.5 g fat (7 g saturated), 5 g protein, 270 mg sodium, 33 g carb, 3 g fiber

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