Potato Salad

2 pounds baby potatoes
¼ of a red onion, sliced thinly into half moons
¼ cup packed fresh basil leaves, cut into chiffonade
3 tablespoons olive oil
Juice of half a lemon
1.5 teaspoons white balsamic vinegar
3 teaspoons Dijon mustard
salt and pepper to taste

Place the potatoes in a large pot with salted water; cover and bring to a boil. Reduce to medium heat and simmer until tender (10-15 minutes). Drain the potatoes and let them cool. Cut into chunks.

While the potatoes are cooking, cut the onion and basil and then combine the rest of the ingredients in a small bowl.

Mix the potatoes, onion, basil, and dressing. It’s best if you can let it sit for 30-60 minutes before serving.

 

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