Basil and Garlic Mashed Potato Salad

Stop serving plain, bland potato salad with just mayonnaise and celery at your picnics and barbecues. Enjoy a kick of unexpected flavor in your potato salad this summer without spending extra time in the kitchen.

Delight your family and friends with a fresh, crisp flavor in your potato salad that sings of warm weather and sunshine. In this delicious recipe, garlic and basil come together with the crunch of toasted sunflower seeds to offer a unique tasting salad that your guests will beg for.

Salad Ingredients:
2 pounds small new potatoes, peeled and cubed
2 tablespoons toasted sunflower seeds, no shell
2 cloves chopped garlic
2 tablespoons chopped fresh basil

Place the cubed potatoes in a large pot of water and boil on the stove for 20 to 30 minutes or until the potatoes are soft and mushy. Drain the water from the potatoes. Pour the cooked potatoes in to a large mixing bowl along with the sunflower seeds, garlic and fresh basil. Use an electric mixer to stir the ingredients until smooth and creamy.

Dressing Ingredients:
1/8 cup olive oil
1/8 cup apple cider vinegar
1/8 cup sour cream
1 cup basil leaves, chopped
2 cloves crushed garlic
2 tablespoons toasted sunflower seeds, no shell
2 tablespoons parmesan cheese
Salt and pepper to taste

Place the olive oil, vinegar and sour cream in to a food processor or blender and blend until smooth and creamy. Add the basil leaves, garlic, sunflower seeds, parmesan cheese, salt and pepper and blend until smooth. Pour the dressing over the potato salad and then stir the ingredients together until they are well combined.

Scoop the salad in to a decorative serving bowl. Sprinkle chopped, fresh basil and a smattering of sunflower seeds on the top of the potato salad to garnish before serving your guests.