Here's a refreshing summer salad of tiny red potatoes, cooked until creamy and tossed with tangy yogurt, a touch of sweet honey and handfuls of fresh basil. This is a welcome respite from too-heavy, mayonnaise-laden potato salads. It can also be made ahead of time and left in the refrigerator to absorb even more flavor.
3 pounds small red potatoes 2 tablespoons table salt 1 cup plain yogurt 1/4 cup mayonnaise 2 tablespoons honey, warmed until liquid 1 lemon, zested 4 large shallots, peeled and chopped roughly 2 loosely packed cups fresh sweet basil, roughly chopped Freshly ground black pepper Directions
Put the potatoes and salt in a large pot of boiling water and cook for 20 minutes or until quite tender. Drain and, as quickly as you can, while they're still hot, chop the potatoes in quarters and put in a large bowl.
Whisk the yogurt, mayonnaise and honey together. Toss the potatoes with the dressing, lemon zest, shallots and basil. Taste and season with black pepper and additional salt, if necessary.
Refrigerate. Serve cold or at room temperature.