thepioneerwoman3.0
Creamy Lemon Basil Potato Salad
I cooked most of the day yesterday, and here’s how I started the experience: Pulled approximately forty things out of the fridge, pantry, and freezer.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.
2
Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
3
Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you'd like.
4
Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
5
Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top. Yum!
(24-28 Ounce) Small Potatoes (I Used Honey Gold)1 bagSmall Basil Leaves
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