Potato salad is such a classic summer picnic food. Sadly, a lot of you guys have already moved on to fall and pumpkin spice everything. But guess what? This weekend is actually the last official weekend of summer! (Thursday 9/22 is the Autumnal Equinox) It’s gonna be 75 and sunny at my house today. What a perfect day to fire up the grill and have some creamy, garlicky potato salad on the side! I actually created this recipe for my husband. He was constantly buying those little containers of pre-packaged potato & macaroni salads at the grocery store. I was always nagging him to eat something a little less processed, so we struck a good compromise.

This potato salad actually feels a bit rebellious to me. For the past few years I’ve been really anti white potato. Sad to admit that I was actually afraid of these innocent little tubers. So many carbs! Not enough nutrient density! Ahhhhhhh! Today I say screw it to all of those things. Life is too short to stress over a little ball of starch that grows in the ground. Plus this potato salad is goooooood. It’s a tribute to the one from Cafe Mistiko, one of our favorite date night restaurants. After sampling a bite off Eric’s plate, I just had to try to recreate it!


About 10-12 medium sized red skinned potatoes

3/4 cup mayonnaise (I recommend my homemade avocado oil aioli)

5 cloves garlic

Fresh basil (about 4 tbsp chopped)

Sea salt & freshly ground pepper (1/2 tsp each, or more to taste)


Wash your potatoes–they are often grown with a lot more pesticides than other fruits and veggies. I don’t always go organic on everything, but if it’s in your budget, I recommend going for organic potatoes. Anyway…

Place potatoes in a large pot and cover with cold water. Bring to a boil, and then cook on medium for about 25 minutes or until potatoes are tender. Remove from water and set aside to cool.

While potatoes are cooling, chop basil and press garlic. Prepare mayonnaise if you are going for the homemade variety.

Once potatoes have cooled completely, cube into bite sized pieces and place in a large bowl. Add mayo, garlic, basil, salt and pepper. I recommend starting with just a little salt and pepper, and then amp it up if you feel like it needs a bit more. Serve with burgers or grilled chicken, tasty cold (adult?) beverage, and savor your last Sunday of summer!!