I’m not a potato salad kind of gal. Well at least I wasn’t until I discovered an oil based (not mayo) potato salad. It can be served warm or cold and doesn’t leave you with that heavy feeling. The basil and chives really brighten the dish and make it flavorful and fresh! Reminiscent of a potato salad I made in my non-kosher culinary school, you can throw some crispy smoked beef “bacon” in this salad and really amp up the flavor and add a great crunch! 
*My original recipe appeared in JoyofKosher 

Red Potatoes with Basil and Chives 

2 Lbs of Red potatoes (don’t peel!)
Kosher salt and pepper
1/2 C. Soymilk
½ C. Oil, Canola or Olive
3 T. Fresh Chives, chopped
2 ½ T. Fresh Basil, Chopped
Handful of Beef Bacon, cooked, broken into 1 inch pieces (optional)

Boil potatoes in salt water for 25 minutes or until soft.  Drain potatoes and return to pan.  Add soymilk and oil and warm over low heat.  Add chives and Basil and mash coarsely.  Season with salt and pepper.
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6 thoughts on “Potato….Patato”

  1. I know what you mean about classic mayo-heavy potato salads. I like mustard-based ones, and this looks like a great variation.

    What impresses me most, though, is that this is a nice photo! Potato salad is so un-photogenic. I actually have a potato salad recipe that I can't bear to share until I try its photo shoot again.

  2. "Boil potatoes and toss in salt for 25 minutes." Do you mean, Boil potatoes in salted water for 25 minutes? At first I thought you meant to boil the potatoes, then toss them in salt for 25 minutes. Then drain. 🙂

    This looks like a great recipe – I will be trying it in the near future!

  3. Thank you! I'm trying to practice my photography skills. French Onion Soup is another one that's not so photogenic. If you don't like mayo potato salads, I know you'll like this one!

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