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Red Potato Salad With Honey-Basil Vinaigrette (Vegan Friendly)

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“Recipe from a local source. FRESH basil *only*!”

Ingredients Nutrition

  • 4 -6 medium red potatoes, quartered (about 1 pound)
  • 14 cup loosely packed fresh basil leaf
  • 14 cup olive oil
  • 1 -1 12 tablespoon honey (if you want this vegan, use another type sugar)
  • 2 tablespoons white balsamic vinegar
  • 2 stalks celery, chopped (plus some celery leaves)


  1. Place the potatoes in a large saucepan and pour over enough water to cover by about 2 inches.
  2. Set the pan over high heat and bring to a boil. Boil for 10 minutes, until the potatoes are fork-tender.
  3. Meanwhile, combine the basil, oil, honey and vinegar in a blender and puree until smooth (if necessary, add a little water or broth to help in pureeing.).
  4. Drain the potatoes and transfer them to a large bowl.
  5. Add the basil mixture and stir to coat. Fold in the celery.
  6. Cover and chill or serve at room temperature.
  7. Before serving, season to taste with salt and freshly ground black pepper.

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