Potato and Egg Salad with Lemon Basil Dressing

Introduction

The dressing in this potato and egg salad is just freshly squeezed lemon juice and olive oil, so it lands brighter than a mayo-based version. Sautéed red onion softens the bite, and the 30-minute chill gives the potatoes time to absorb the seasoning. You can use it as a make-ahead side for weeknight dinners, lunches, or a larger spread.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8

Ingredients

• 3 pounds small white potatoes (use waxy or red potatoes)
• Salt
• Ground pepper
• 5 large hard boiled eggs, chopped
• 1 medium red onion, chopped finely
• 2 tbsp chopped sweet basil leaves
• 1 cup corn
• ½ cup freshly-squeezed lemon juice (from 2-3 lemons)
• ½ cup extra-virgin olive oil
• 2 tbsp pasta seasoning

Instructions

1. Place potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, and cook for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
2. Place the chopped eggs in a large bowl.
3. Sauté the onions until light golden brown and add to the bowl with the eggs.
4. When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.
5. In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 30 minutes before eating.

Variations

• Swap the sweet basil leaves for dill if you want a more traditional potato-salad profile with a stronger herbal edge.
• Replace the corn with thawed peas for a firmer bite and a slightly sweeter finish.
• Use red potatoes instead of small white potatoes to get the same waxy texture with a little more earthy flavor from the skins.
• Skip the step of sautéing the red onion and add it raw if you want more crunch and a sharper onion bite.

Tips for Success

• Start the potatoes in plenty of water with the salt so they season as they cook.
• Stop boiling when a knife slides into the center easily; overcooked potatoes will crumble when you mix the salad.
• Cut the potatoes while they are still slightly warm, not cold, so they take in the lemon and olive oil dressing better.
• Whisk the olive oil into the lemon juice slowly so the dressing coats the potatoes instead of pooling at the bottom.
• Chill for the full 30 minutes before serving so the seasoning settles and the texture firms up.

Storage and Reheating

Store the salad in an airtight container in the fridge for up to 3 days. If you need longer storage, this is not a good freezer candidate because the potatoes turn grainy and the dressing separates.

This salad is best served cold or slightly cool. If you want to take the chill off, let it sit at room temperature for 15 minutes and stir before serving; microwaving is not recommended because the eggs toughen and the dressing loosens.

FAQ

Can you make the potatoes ahead of time?

Yes. Boil and drain them a day ahead, then cool and refrigerate them before cutting and assembling the salad.

Why sauté the red onion instead of using it raw?

Sautéing takes off the sharp edge and adds sweetness, which balances the lemon-heavy dressing.

Can you use dried basil instead of fresh sweet basil leaves?

Yes. Use a smaller amount, about 2 teaspoons, and expect a less fresh, slightly more concentrated herb flavor.

Can you leave out the eggs?

Yes. The salad will be lighter and less rich, and the lemon dressing will stand out more.