Creamy Lemon Basil Potato Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 256
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 6
- Sodium
- 309
- Total: 2 hr 30 min (includes chilling time)
- Active: 15 min
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
- 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.