Step 1

Cook the potatoes following packet directions. Set aside to cool slightly. Halve.

Step 2

Heat the oil in a large non-stick frying pan over medium heat. Cook the onion and potato for 10-12 minutes or until the onion is soft and potato is golden. Transfer to a large bowl. Set aside for 30 minutes or until cooled to room temperature. Add the basil and toss to combine.

Step 3

Use a zester, or a vegetable peeler and a small sharp knife, to cut the lemon rind into thin strips. Halve and juice the lemon. Whisk the aïoli, lemon rind and lemon juice in a small bowl. Season with salt and pepper. Drizzle over the salad.