This recipe comes from the former Lily’s Cafe. It was always served alongside the very popular sandwiches. People always wanted extra and it was always a big hit. My picky self never dared to try it until I ended up working at the cafe many years ago. After that, you could hardly keep me out of it!
Here’s to the greatest potato salad you will ever have. I know that for a fact because I hate potato salad, but I absolutely love this recipe. Nothing is too overpowering and there aren’t any weird ingredients thrown in. Bring this to your next BBQ, and everyone will be raving about it.
Recipe from Lily’s Cafe Cookbook, Revised Edition by Kyra Alex
- 10 red potatoes, cut into 1-inch cubes
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3/4 teaspoon basil
- 1/2 teaspoon granulated garlic
- Place potatoes in a large pot, cover with water. Bring to a boil over high heat. Turn the heat down to medium-low and simmer until tender when poked with a fork. Drain the potatoes and let cool to room temperature.
- In a small bowl, whisk together the remaining ingredients. Place the potatoes in a large bowl. Mix the mayo mixture into the potatoes, and mix until well combined. Serve immediately or store covered in the refrigerator.