Creamy Lemon Basil Potato Salad

  • Level: Easy
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 15 min
  • Yield: 8 servings
Save Recipe

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

Directions

  1. 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.
  2. Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
  3. 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.
  4. Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Creamy Potato Salad

Creamy Potato Salad

Creamy Potato Salad

Lemon Basil Pasta Salad

Creamy Potato and Prosciutto Salad

Creamy Potato and Prosciutto Salad

Creamy Cauliflower "Potato" Salad