Tangy Basil Potato Salad...A Contest!

One day, I opened my email, and found an invitation to participate in a contest.

A recipe contest.

A potato recipe contest.

Potatoes + recipes + contest = HECK YEAH!!

Tasteful Selections sent me the most adorable baby potatoes to begin creating a masterpiece with. And, I think you'll like what I came up with! (Even if you don't...vote for me...m'kay?)

I love potatoes. If I wasn't already married...I'd marry 'em. (Never mind that I've already said that about chocolate, my iPhone, my 50mm lens and Bradley Cooper. Wait...scratch Bradley...I don't love him that much.)

I also love basil.

If I wasn't already married...oh, never mind.

So, I thought..."I must combine potatoes and basil". It was my mantra...for weeks all I could say was "I must combine potatoes and basil"...actually, now that I've said that, I'm surprised I'm still married.

What I came up with, I've dubbed, "Smashed Basil Potato Salad"...hmmmm...kinda sounds like I smash the basil, doesn't it? But "Basil Smashed Potato Salad" doesn't sound quite right. How 'bout "Smashed Potato Basil Salad"...give basil a big role, but what the hey. We'll go with that.

Here's what you'll need to do. (BTW...my kids scarfed this right up! No lie...they liked it!)

Grab your adorable little baby potatoes,

And toss 'em in some pot to boil until fork tender. (Make sure you take them out of the bag first. Just sayin'.)

While they're getting all "fork tender", mix yourself up some marinade. Yes, friends...we're gonna marinate us some 'taters.

You'll need sugar,

Cider vinegar (before I go any further...I need to apologize...my iPhoto edits didn't carry over to my blog, for some reason. M'kay...carry on...),

Red wine vinegar,

And warm water.

Stir to dissolve the sugar, and when your potatoes are all nice and tender, drain them, and toss them in the marinade.

Cover tightly with tinfoil...

(Boy, it's a good thing I took a photo of that.)

And go read a book.

Or blog.

Or fold some laundry.

Just let them sit for a bit and soak up all that yummy sweet vinegaryness. Oh, you might wanna stir it a few times. Maybe between loads of laundry, or something.

After a couple of hours (or, maybe one), drain of the marinade and reserve it (you won't need it all, but better safe than sorry).

Grab your trusty masher, and "smash" the potatoes...don't mash...just smash. Texture, my friends...it's a good thing. (Sometimes. If we're talking shrimp, then no. It's not a good thing.)

Now, take a whole slew of fresh, fragrant, beautiful, lovely basil and chop it up. (And, while you're chopping, could you please explain to me why my edits didn't save? If I go to iPhoto, they're there?! Ugh. Ugly photos make me cry.)

Toss it in the 'tater bowl.

Take a big glob of butter, and plop it into the warmish potatoes. (Oh, the woes of crappy lighting. Er...did I just use "crappy" in a food blog post? I guess that makes it twice...)

Using a fork, stir the potatoes around and break up big chunks where needed.

Taste...if you like a "tangy-er" flavor, add in some of the marinade...if not, then just leave it alone!

And, there you have it! A yummy, summertime salad! (Best when served a tad warm...)

Smashed Potato Basil Salad

1 package Sunrise Medley Tasteful Selections baby potatoes

1/2 c. sugar

1/2 c. cider vinegar

1/2 c. red wine vinegar

1/2 c. warm water

1/4 c. (or more) chopped, fresh basil

3 T. butter

Boil potatoes until fork tender. Mix sugar, vinegars, and warm water (warm helps dissolve the sugar) in large bowl. Drain potatoes, then place hot potatoes in vinegar marinade. Cover with tin foil and let sit for a couple of hours.

Drain off marinade and reserve. Smash potatoes, then add basil and butter (and a dash of sea salt if you'd like!) and stir with a fork, breaking up large bits of potato with fork.

Serve warmish, and make your mouth happy!