basil lemon potato salad
(1 RATING)
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. :)
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prep time
10 Min
cook time
15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 bags small potatoes
- 4 - lemons, juiced
- 6 tablespoons olive oil
- 1 cup real mayo (hellmann's or best foods west of the rockies.)
- - salt and pepper, to taste
- 2 tablespoons pesto (pre-made is fine, or you can make your own)
- - chopped basil leaves
- 1/2 cup pine nuts (optional)
How To Make basil lemon potato salad
-
Step 1Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.
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Step 2Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
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Step 3Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you'd like.
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Step 4Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
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Step 5Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of the chopped basil leaves over the top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potato Salads
Tag:
#Quick & Easy
Tag:
#For Kids
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
Keyword:
#lemon basil potato salad
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