It’s that time of year where backyard barbecues are happening, and potato salad is a natural side dish to add to your meal. This is a nice, fresh, non-mayo potato salad with great flavors. A delicious vinaigrette coats roasted potatoes. Red onion, Parmesan cheese and crispy, cooked bacon are the additional ingredients that make this lemon basil potato salad so fabulous!
How to make Lemon Basil Roasted Potato Salad:
You can use either red potatoes or small Yukon Gold potatoes for this recipe. No need to peel the potatoes! You’ll cut them up into pieces, toss them in olive oil and roast them in the oven at a high heat until they’re tender.
The vinaigrette for the potato salad is made of olive oil, lemon juice, fresh basil, Dijon, minced garlic, salt and pepper.
The dressing is tossed with the roasted potatoes and some thinly sliced red onions. Freshly grated Parmesan cheese and crumbled, cooked bacon are mixed in too.
How to make bacon in the oven:
I like to make bacon in the oven. It’s the easiest, cleanest way to make bacon! Preheat the oven to 400 degrees F. Line a baking sheet with foil. Lay the strips of bacon on the foil. Bake until the bacon is browned and crispy, 20 to 25 minutes for thick-cut bacon. Let the bacon cool and drain on a paper towel lined plate, and then chop it into smaller pieces.
Make ahead tip:
If you’d like to make this lemon basil roasted potato salad ahead, wrap it up after you toss the potatoes with the onions and dressing. Just before serving, sprinkle with Parmesan cheese and crumbled bacon. Enjoy!
Here are a few more potato salad recipes you might like to try:
California Potato Salad Blue Cheese and Bacon Potato Salad Loaded Baked Potato Salad Red White and Blue Potato Salad No Mayo Potato Salad All American Potato Salad German Potato Salad Smashed Potato Salad
