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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Potato Salad, Basil Potato Salad Recipe

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This recipe for Potato Salad, Basil Potato Salad is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
thin-skinned potatoes of your choice (yukon golds work well), of similar size (preferably small to medium sized)
fresh basil, chopped
apple cider vinegar
honey
olive oil
salt
pepper
Directions:
Directions:
Boil potatoes whole in a pot of water until just cooked. On the side, prepare a mix of apple cider vinegar, honey, olive oil, salt and pepper to your taste. I recommend a mix where the sweetness of the honey and tang of the vinegar are balanced and just barely out-shadowing the olive oil. Prepare a quantity of this dressing mix that seems appropriate to be able to coat your chosen amount of potatoes well per your taste. Chop basil on the side. Cut boiled potatoes into large chunks, keeping skins on. In a large mixing bowl throw in potatoes, basil, and dressing mix. Toss well, and serve!
Personal Notes:
Personal Notes:
This is what I believe is called a "shitarein" recipe, meaning Old World Style without exact measurements known, meant to be adjusted to your taste! I learned this recipe from a farm worker at Tantré Farm in Chelsea, Michigan, using freshly harvested potatoes and basil from the farm! This dish is especially great served when still warm!

 

 

 

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