Well all this snow talk must have me dreaming of warm weather recipes or somethin’…
Because this past Sunday evening’s lemon basil red potato & snap pea salad that resulted from the leftover potatoes from Saturday’s surf n’ turf dinner had me dreaming of sunny evening patio dining all over again!! 
But then again. What doesn’t…. 
By the way. Do you know I’ve been dubbed the food hoarder. Food hoarder?! Because I save things and find creative ways to reuse them. Anyways. Lol.
Not so applicable when said someone who called me a food hoarder is feasting away on delicious potato salad now is it?! Right 
So back to the potato salad at hand. This would be perfect for an outdoor event as it is mayo free, no worries on the food goin’ bad in the hot summer sun here!
White balsamic vinegar, basil infused olive oil, fresh lemon juice oregano and basil. Salt & pepper. That’s all ya need!
And if you don’t have basil oil, just use regular EVOO with a pinch more basil to compensate. No worries there.
But stick with the white balsamic, as its sweeter less tangy flavor does not compare to your average white vinegar or balsamic vinegar cousins.
You can find white balsamic in any grocery store in the vinegar section, try it, you’ll love it!
Poured atop this lovely medley of red potatoes, snap peas & corn and stirrrrred up before serving. See, so so easy!!!
P.S. These Steamables make potatoes easier than 1-2-3… no scrubbing, washing, boiling, draining, anything. Sign.Me.Up. Potatoes & me just do not get along otherwise, so high maintenance!
I served this lemon basil potato salad along side chicken baked in this wonderful new culinary find…
Cucini & Amore Piquillo & Artichoke Bruschetta.
Seriously y’all, this has some restaurant quality flavor goin’ on and made a most perfect topping to lean chicken breast accopanied by some freshly grated Parm!
World Market. You complete me. The end 
A perfectly light Sunday meal after a weekend of less-than-light indulgences if you ask me. Plus. So easy.
This potato salad can be served hot, cold or at room temp too by the way. I’ve tried all 3. And loved them all. Talk about versatile!
I can also see it becoming a main dish salad with the addition of some canned white beans, shredded tuna or even flakey canned salmon.
In fact… this might just be what’s up for the next go-round!
Speaking of what’s up….
Imagine my shock to see my Chobani commercial referenced in a clip from The Colbert Report… right?!?! Thanks Stephen
Enjoy!
Lemon Potato Red Potato & Snap Pea Salad
Serves 4-6
- 15 red potatoes, cooked and quartered (I used Steamables)
- 1 lb bag frozen snow peas, cooked according to direction
- 1 cup frozen corn, slightly thawed
- 2 tblsp olive oil (I used basil infused)
- 4 tblsp white balsamic vinegar
- 1/2 tblsp dried oregano
- 1/2 tblsp dried basil
- salt & pepper to taste
* add-ins could include white beans, canned tuna, canned salmon, grilled chicken
1. Combine cooked potatoes, snap peas and corn. The potatoes I used were leftover and therefore cold, however the hot just-cooked snap peas warmed them up and defrosted the corn as well.
2. Whisk together dressing using oil, vinegar, oregano, basil, salt & pepper. Pour over veggies and stir to combine.
3. Let salad sit for at least 20 minutes for flavors to combine. This will also bring it up to room temperature if you would like to serve it that way!
Serve hot, cold or room temp
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