Basil Lemon Potato Salad

Basil Lemon Potato Salad Recipe

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Kristin D


Found this recipe on The Pioneer Woman site and LOVED it! I couldn't wait to eat it, so mine was a little warm. But it was heavenly then, the same as it was when it had a chance to chill the next time. Thought I would share this with everyone. :)
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. :)

★★★★★ 1 vote
10 Min
15 Min
Stove Top


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.

About Basil Lemon Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids