This lemon basil potato salad is fresh and full of yummy flavor.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Here’s one of the sides I made—a really tasty, fresh potato salad full of lemon and basil flavor. I sort of winged it on the dressing, but wound up with something so yummy, I used the extra to make chicken salad. Divine.”
I’m glad you made this, Ree. It’s one of the best potato salad recipes I’ve ever tasted.
Ingredients
1 bag (24-28 Ounce) Small Potatoes (I Used Honey Gold)
2 whole Lemons, Juiced
3 Tablespoons Bertolli Olive Oil
1/2 cup Kraft Mayonnaise
Morton Salt And McCormick Pepper, to taste
1 Tablespoon Prepared Pesto
1/4 cup Pine Nuts
Small Basil Leaves
Instructions
Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.
Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.
Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
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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Quick Tip: Make sure to garnish with tiny basil leave rippings. So fresh and good!
Thank you to Food Network for this great recipe.
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