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  • Writer's pictureShay

Citrus Potato Salad with Basil Dressing

This light springy, summery ,potato salad with a creamy, basil dressing using DivineKuzine remoulade sauce. ;fresh orange, both juice and zest, helps lighten the basil dressing, The rainbow potatoes and their different textures; fresh herbs, dill, parsley and basil bring this salad to the next level. A little boost of DivineKuziine sugar spice for sweetness . You have all flavor profiles sweet, fresh, light earthy, with a little acidity. Yummy!


1 1/2 red and rainbow potato salad, quartered

2 tablespoon salt ,plus 1/2 teaspoon salt

1 teaspoon pepper

1/2 cup corn, kernels

1/2 cup, green peas

Handful Dill

1 1/2 red onion, finely chopped

1/3 cup fresh parsley

1/2 fresh orange, squeezed juice


1/3 cup packed fresh basil, torn into pieces

1/2 fresh orange, squeezed juice

3/4 teaspoon grated orange peel

Place potatoes in large pot; cover with enough water to come 1/2 inch over potatoes. Stir in 1/2 teaspoon of salt, Bring to a boil over high heat. Reduce heat to medium - low, simmer 15 minutes. Stir in corn and peas; 5 to 8 minutes or until vegetables are just tender. Drain; rinse with cold water to cool. Drain again. Add dill , red onions, parsley , DivineKuizine sugar spice, and half of fresh squeezed orange to the potato mixture. Season with salt and pepper.

Place all dressings ingredients in blender, blend into smooth. Gently fold into potato salad until well coated. Serve at room temperature.

Note: Salad can be made up 8 hours ahead of time. Cover and refrigerate.


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