Basil Lemon Potato Salad
Just a tip:
Try and make sure the ingredients for the dressing are at room temperature. This will help them mix together more smoothly and more quickly. :)
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- 2 bag(s)
- small potatoes
- lemons, juiced
- 6 Tbsp
- olive oil
- 1 c
- real mayo (hellmann's or best foods west of the rockies.)
- salt and pepper, to taste
- 2 Tbsp
- pesto (pre-made is fine, or you can make your own)
- chopped basil leaves
- 1/2 c
- pine nuts (optional)
1Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.
2Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
3Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you'd like.
4Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
5Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of the chopped basil leaves over the top.