Basil Potato & Egg Salad
Submitted by jlmcw
Basil potato and egg salad with red potatoes, hard-boiled eggs, turkey bacon, and a tangy yogurt-mustard-basil dressing. A lighter twist on classic potato salad with picnic-friendly flavor and less than half the fat.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minClassic potato salad lives or dies by its dressing. This version splits the difference between traditional mayo and modern lighter approaches by using mostly low-fat yogurt with just enough mayonnaise (2 tablespoons plus 2 teaspoons) to keep the creamy texture without piling on saturated fat.
The basil is the unexpected note that pulls this above generic deli potato salad. A teaspoon of dried basil bloomed into the dressing brings sweet, peppery aromatics that work beautifully with the smoky turkey bacon and sharp Dijon mustard. The result tastes summery and herbal rather than just creamy.
Red-skinned potatoes are essential here. Their waxy texture holds up to tossing without falling apart into mush, and the skin adds visual interest plus a slight earthy bite. Quarter them before cooking so the chunks finish at roughly the same time.
Fold the eggs and bacon into the dressing first, then add potatoes and toss gently. Adding everything at once tends to mash the eggs and break the bacon into dust. The 2-hour chill is non-skippable. The flavors need that time to meld and the dressing to set up against the potatoes.
Squeeze of lemon at serving time keeps everything bright. Pairs with grilled chicken, burgers, or sandwiches.
Pro Tips
- Salt the potato cooking water generously. This is the only chance to season the potato itself, not just the dressing around it.
- Toss warm potatoes with the vinegar before adding the rest of the dressing. Hot starch absorbs flavor better than cold.
- Use real bacon instead of turkey bacon if you don’t need the lower fat. The flavor is markedly better.
- Don’t overmix. Gentle folding keeps the eggs and potatoes intact. Aggressive stirring turns it into mashed potato salad.
- Make a day ahead. Day-two potato salad is universally better than day-one as the flavors develop.
Variations
- Swap dried basil for 2 tablespoons of chopped fresh basil at serving for brighter, more vibrant herb flavor.
- Add 2 tablespoons of capers or chopped cornichons for tangy, briny depth.
- Stir in ½ cup of crumbled feta and chopped olives for a Greek-style version.
Ingredients
Directions
In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15 to 20 min. Drain potatoes; let cool to room temperature.
Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving.
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