Lemony Potato Salad With Basil And Mint Recipe

Name: Lemony Potato Salad With Basil And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Olive Oil; 1/4 cups Freshly Squeezed Lemon Juice; 1-1/2 teaspoon Lemon Zest; 1 clove Garlic, Pressed; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Freshly Ground Black Pepper; 1/2 whole Orange Bell Pepper, Diced; 1 whole Red Bell Pepper, Diced; 1/2 cups Shallot, Chopped; 1/4 cups Fresh Basil, Finely Chopped; 1/4 cups Fresh Mint, Finely Chopped; 2-1/4 pounds Red-skinned Baby Potatoes, Quartered And Unpeeled; 1/2 cups Unripened Goat Cheese, Crumbled; 1/2 cups Parmigiano-Reggiano, Grated

Servings: persons

1/2 cups Olive Oil
1/4 cups Freshly Squeezed Lemon Juice
1-1/2 teaspoon Lemon Zest
1 clove Garlic, Pressed
1/2 teaspoons Kosher Salt
1/4 teaspoons Freshly Ground Black Pepper
1/2 whole Orange Bell Pepper, Diced
1 whole Red Bell Pepper, Diced
1/2 cups Shallot, Chopped
1/4 cups Fresh Basil, Finely Chopped
1/4 cups Fresh Mint, Finely Chopped
2-1/4 pounds Red-skinned Baby Potatoes, Quartered And Unpeeled
1/2 cups Unripened Goat Cheese, Crumbled
1/2 cups Parmigiano-Reggiano, Grated

1
1. Whisk oil, lemon juice, lemon zest, and garlic in small bowl to blend. Season dressing with salt and pepper.
2
2. Place 1/2 cup dressing in large bowl. Mix in bell pepper, shallot, basil, and mint.
3
3. Cook potatoes in a large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes.
4
4. Add potatoes to the bowl with the veggies and dressing and toss to blend.
5
5. Add goat cheese and parmigiano. Toss gently so the goat cheese doesn't dissolve completely. Let stand 10 minutes.
6
6. Season to taste with salt and pepper, adding more dressing, if necessary. Serve at room temperature.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Olive Oil, 1/4 cups Freshly Squeezed Lemon Juice, 1-1/2 teaspoon Lemon Zest, 1 clove Garlic, Pressed, and more.

Yes, Lemony Potato Salad With Basil And Mint falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemony Potato Salad With Basil And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions