Fresh basil makes an impressive contribution to this summery salad.

Lemon Basil Potato Salad

Preparation time: 20 minutes
Makes 6 servings

• 6-8 cups cubed red potatoes
• 3-4 cloves garlic
• 1/3 cup tightly packed fresh basil
• 1/2 tsp sea salt
• 1 tsp lemon zest
• 3-4 tbsp extra-virgin olive oil
• 3-4 tbsp freshly squeezed lemon juice

Wash, scrub and cut potatoes. Place potatoes in large pot of boiling water. Cook 10-12 minutes or until tender. While potatoes are cooking, place garlic, basil, salt and lemon zest on cutting board. Chop together to a paste-like consistency. Combine paste with oil and lemon juice; set aside. Drain potatoes and let cool. Pour dressing over slightly warm potatoes; toss gently. Serve immediately or chill to serve later.

Recipe courtesy of Feeding the Whole Family by Bastyr University nutrition instructor Cynthia Lair, available at the Bastyr University Bookstore.