Creamy Lemon Basil Potato Salad

Name: Creamy Lemon Basil Potato Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 8 servings
Ingredients: 24 to 28 ounces small potatoes; Kosher salt and freshly ground black pepper; 1/4 cup pine nuts; 1/2 cup mayonnaise; 3 tablespoons olive oil; 1 tablespoon prepared pesto; 2 lemons, juiced; Small fresh basil leaves, for serving

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Level: Easy

Total: 2 hr 30 min (includes chilling time)
Active: 15 min

Yield: 8 servings

Level: Easy

Total: 2 hr 30 min (includes chilling time)
Active: 15 min

Yield: 8 servings

Ingredients

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24 to 28 ounces small potatoes

Kosher salt and freshly ground black pepper

1/4 cup pine nuts

1/2 cup mayonnaise

3 tablespoons olive oil

1 tablespoon prepared pesto

2 lemons, juiced

Small fresh basil leaves, for serving

Directions

Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. 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.