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Creamy Lemon Basil Potato Salad

Creamy Lemon Basil Potato Salad
PREP TIME
10 min
COOK TIME
20 min
YIELDS
8 servings

A zingy potato salad with a touch of pine nuts.

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Ingredients

24
- 28 oz small potatoes
Kosher salt and freshly ground black pepper
¼
cup pine nuts
½
cup mayonnaise
3
Tbsp olive oil
1
Tbsp prepared pesto
2
lemons, juiced
Small fresh basil leaves, for serving
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Directions

Step 1

Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.

Step 2

Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.

Step 3

Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.

Step 4

Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. Add more dressing to taste.

Step 5

Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

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My rating for Creamy Lemon Basil Potato Salad
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