Creamy Lemon Basil Potato Salad
Try this Creamy Lemon Basil Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- salt and pepper to taste
- 1/2 cup mayonnaise
- 3 tablespoons olive oil
- 1/4 cup pine nuts
- 1 bag (24-28 ounce) small potatoes (i used honey gold)
- 2 whole lemons juiced
- 1 tablespoon prepared pesto
- small basil leaves
- Carbohydrate 1.62841500203648 g
- Cholesterol 5.25000000443809 mg
- Fat 7.94886000972552 g
- Fiber 0.121350001902126 g
- Protein 0.462720001079448 g
- Saturated Fat 1.04998950106801 g
- Serving Size 1 1 Serving (20g)
- Sodium 128.866384215802 mg
- Sugar 1.50706500013435 g
- Trans Fat 4.49140612933202 g
- Calories 79 calories
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. Yum!
