Lemon and basil potato salad with egg

Name: Lemon and basil potato salad with egg
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.3 kg small new or salad potatoes; 5 hard-boiled eggs, chopped; 1 medium red onion, finely chopped; 2 tbsp chopped fresh basil; 150 g sweetcorn; 120 ml fresh lemon juice (2-3 lemons); 120 ml extra virgin olive oil; 1 tbsp dried Italian herb mix; salt, pepper

Time: 40 min + 30 min chilling (about 30 min hands-on)6 servingsapprox. 410 kcal / serving (estimated)approx. 12 g protein / serving

Lemon and basil potato salad with egg (illustration)

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Method

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Put the potatoes in plenty of salted water and cook for 15-20 minutes from boiling until a knife slides in easily; drain.
Put the chopped eggs in a large bowl; fry the onion in a little oil until light golden and add to the eggs.
Quarter the slightly cooled potatoes and add to the bowl with the sweetcorn, basil and herb mix; season.
In a small bowl, slowly whisk the olive oil into the lemon juice and toss with the salad.
Chill for 30 minutes before eating.

Source: Wikibooks Cookbook – American Potato Salad II (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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