Basil Potato Salad

This Basil Potato Salad started as a tarragon potato salad, until I realized that not a ton of people love that intense flavor of tarragon, but many people love the light, herbaceous, somewhat sweet flavor of basil. So the Basil Potato Salad was born!

A light, creamy basil dressing, dots of fresh basil leaves, sweet pickled onion for a touch of acidity, and creamy potatoes all come together to make a potato salad that is lightly pesto-reminiscent, but still perfect for a summer barbecue. If you are looking for a potato salad that is light, delicious, but just a bit different from the classic – this one is the perfect recipe to use.

Why to make this Basil Potato Salad

• It’s herby and light, with a creamy basil dressing that’s refreshing instead of heavy. So you still get all that potato salad energy, without that heavy-weighed-down feeling.
• No mayo overload here — just enough Kewpie to make it creamier without being heavy.
• There’s some texture without there being too much texture – crispy garlic brings a savory crunch that makes every bite exciting.
• Sweet white onion is sharply marinated – this adds acidity and interest without it being too in-your-face. The onions are there to build flavor and cut through the richness beautifully.
• Great for summer: This dish holds up well cold or at room temp, and it only gets better as it sits. You can make it a day ahead for a party and you’ll still have all that vibrant, basil-y flavor.

If you’re looking for a potato salad that’s familiar but just a little different—this is it.

Ingredients you will need for this lighter potato salad

This recipe relies on a few easy-to-find ingredients, most of which might already be in your kitchen:

For the marinated sweet onion:

• Sweet white onion – for a mild, crisp bite. You can also use any variety of onion, but I find this works best with the “pickling” ingredients.
• White wine vinegar, salt & sugar – a quick, fridge-friendly marinated method that tempers out the onion’s sharp flavor in minutes.

For the potatoes:

• Yukon golds – creamy and starchy, ideal for soaking up flavor. But feel free to use whatever potatoes you have!
• Kosher salt – generously season the cooking water, this is so the potatoes get seasoned through!

For the crispy garlic:

• Garlic cloves – thinly sliced and pan-fried until golden.
• Olive oil – doubles as the frying medium and gets repurposed in the dressing. I’d never waste garlicky oil!

For the basil dressing:

• Fresh basil – you’ll use it twice: blended into the dressing, but make sure to save some for tearing into the salad at the end.
• Lemon juice – adds zip and acidity. My two favorite things.
• Kewpie mayo – creamy and umami-rich, but not too thick. It also has sugar in it, so it blends and eats differently than your traditional mayos.
• Reserved garlic oil – infuses the dressing with a subtle toasty depth. Plus, we’ve already made it, so might as well use it!

How to make this Basil Potato Salad

1. First, marinate the onion

Thinly slice a sweet onion and toss it with vinegar, salt, and sugar. Set it in the fridge to mellow and soften while everything else comes together.

NOTE: This is your acidity anchor—it lifts the whole dish and keeps it from feeling too rich.

2. Boil the potatoes

Chop the potatoes into bite-sized pieces, then boil them in salted water until fork-tender. Drain and let them cool—this gives them time to cool so they don’t collapse when mixed with the dressing.

3. Fry the garlic

In a small pan, toast your garlic slices in olive oil until golden and crisp. Transfer to a paper towel and salt them lightly. Save that garlicky oil—it’s going straight into your dressing.

4. Make the basil dressing

In a blender or food processor, blitz basil, lemon juice, and cool water until smooth. Then blend in mayo, reserved garlic oil, and salt. The result is a silky, punchy green dressing that tastes like summer. It will look thin – but it will thicken up when assembled with the potatoes!

5. Assemble the Salad

In a large bowl, combine the cooled potatoes and pickled onions. Pour over the dressing and stir—it’ll thicken as it hits the starches in the potatoes. Tear in more fresh basil for that beautiful burst of green.

Top with crispy garlic just before serving, we love texture here.

Tips, tricks, and serving suggestions

• Don’t skip the crispy garlic—it’s a little extra effort, but the texture and flavor it brings is totally worth it. Plus, I love adding the garlic oil to the dressing.
• Use the best basil you can find – Bright green, tender basil makes a huge difference here. I love getting some from the farmers’ market so it stays vibrantly green for as long as possible.
• Don’t use the potatoes when they are still warm – you need them completely cool. Otherwise you risk your basil dressing darkening, and your mixing getting a little gluey.
• Serve cold or at room temp—this salad is forgiving, travel-friendly, and great for prepping and bringing to a party then next day.
• Kewpie is key. The slight sweetness and smooth texture gives this dressing an edge over traditional mayo. You can use other mayo in a pinch, but I really prefer Kewpie.

FAQs for this Basil Potato Salad

Can I make this ahead?
Yes! Just like any picnic dish, this is make-ahead friendly. It keeps well for 24 hours. Just hold off on adding the crispy garlic until just before serving.

What if I don’t have Kewpie mayo?
You can use regular mayo, but Kewpie adds a slight sweetness and texture that’s hard to replicate. But of course, normal mayo won’t lead you astray too far.

Can I use another herb instead of basil?
Sure! Dill, parsley, or even a little mint would be fun. But basil is definitely the star here. Just make sure that whatever herb you use, your guests already like it!

How long will it keep?
Store in an airtight container in the fridge for up to 3 days. I only suggest a shorter time if you are prepping for a party, because I like to keep it as fresh as possible. And again—add the garlic just before serving for the best texture.

And that’s it for this potato salad! If you’re the type of person who always wishes their potato salad had just a little more something—this is for you.

If you make it, please tag me on Pinterest or Instagram so I can see — I love seeing how it turns out!