Ingredients

1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup mayonnaise
2 tablespoons light corn syrup
1 tablespoon chopped fresh or 1 teaspoon crumbled dried basil
Salt and freshly ground black pepper
2 pounds small, new red potatoes, halved, and cooked just until tender
1 medium onion, finely chopped
2 tablespoons chopped fresh parsley

Directions

1. In large bowl, combine the olive oil, vinegar, mayonnaise, corn syrup, basil and salt and pepper to taste. Stir in the cooked potatoes and onion. Cover and refrigerate at least 1 hour before serving.
2. Top with parsley just before serving.

The flavor of this salad gets even better if made a day before serving. You can refrigerate it right in its serving dish and place it on the table just before serving.

Creamy Potato Salad with Basil
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