Creamy Potato Salad - Peanut Allergy Information

Creamy Potato Salad

Publish date:
  • 5Servings


  • 1 1/4 lb potatoes, peeled and cut into large chunks
  • 1 large lemon, zested and juiced
  • 2 cloves garlic, peeled
  • 1/2 cup fresh basil
  • 1 tsp Dijon mustard
  • 1/3 cup light mayo, or more to taste
  • Salt and Pepper, to taste
  • 3 scallions, chopped
  • 2 stalks of celery, diced
  • 2 Tbsp extra virgin olive oil


  1. In salted boiling water, cook the potatoes for about 20 minutes or until fully cooked. Drain the potatoes and set them aside.
  2. In a food processor, blend the lemon zest and juice, garlic, basil, mustard, mayo, salt, and pepper until smooth.
  3. Pour the dressing over the potatoes with the scallions and celery. Toss everything together gently and evenly.
  4. Serve immediately or allow the potato salad to cool in the refrigerator.

Source: Laura in the Kitchen

Photo credit: Andrea Nguyen on Flickr