My sister made this potato salad years ago and it is my favorite potato salad ever. I don’t care for mayonnaise so that is partially why. But also because this is a delicious salad.
Potato salad with tomatoes and fresh basil
1 pound new potatoes, cut into 1 inch pieces
1 pound ripes tomatoes (2 large) cut into chunks (including juice)
1/4 cup minced fresh basil
1 Tbsp. olive oil
pinch of salt
freshly ground black pepper
1 clove garlic, minced (optional)
Steam the potatoes over boiling water until tender, 12 to 14 minutes. Drain, pat dry and place in a large bowl.
Add the tomatoes, basil, olive oil, salt and pepper and toss well to combine. Serve warm or slightly chilled.
I happened to run across a basil hummus recipe and decided to try it cause it is so easy to make and full of good stuff. I honestly think this is better than regular hummus. Definitely worth making. Homemade hummus is soo much better than store bought in general, but this is another step above.
Adapted from a recipe by Daily Garnish
Ingredients (2 cups)
- 1 can garbanzo beans, rinsed and drained
- 1 cup basil leaves
- 1 clove garlic
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp tahini (sesame paste)
- 1 tbsp water
- pinch of salt (to taste)
- Get started by tossing chickpeas into a food processor. *Hull the skins off if you so choose.
- And adding the basil and garlic clove on top. Pulse to combine until chopped.
- Add lemon juice, water, olive oil, tahini, and salt.
- Continue to run the food processor (stopping to scrape down sides every once in a while) until the hummus is smooth and creamy.
*One tip to getting a creamier hummus: While the chickpeas are in the colander, after rinsing them, take a handful and rub them together in your hand. You should see some clearish skins come off. Repeat until they are all off. Remove them from the colander before putting the chickpeas into the food processor.