Lemon Basil Potato Salad
2 1/2 pounds small Yukon gold or red potatoes, cut into eighths
2 tablespoons olive oil
1/4 cup fresh squeezed lemon juice
4 garlic cloves, finely minced
1/3 – 1/2 cup chopped fresh basil
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
1/2 medium-size purple onion, thinly sliced
3-4 thick bacon slices, cooked and crumbled (optional)
Toss potatoes with olive oil and place on a foil-lined jellyroll pan. Roast at 450°F stirring occasionally, 20 to 25 minutes or until tender and golden. (20-25 minutes seems insane. I roasted mine for closer to 50 minutes by the time all was said and done)
Whisk together lemon juice and next 5 ingredients; whisk in 2/3 cup olive oil in a slow, steady stream. Gently toss potato and onion with vinaigrette.
Sprinkle with bacon if desired. (I didn't bother with bacon.)
Serve immediately. (It turns out it's good cool, a few hours later too)
Cooking notes: This was delicious. Tangy. I'd definitely make this one again. Folks at wine club liked it too. Yay.
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