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basil lemon potato salad

(1 rating)
8bitbunbun avatar
Recipe by
Kristin D
@8bitbunbun
Clearfield, UT

Found this recipe on The Pioneer Woman site and LOVED it! I couldn't wait to eat it, so mine was a little warm. But it was heavenly then, the same as it was when it had a chance to chill the next time. Thought I would share this with everyone. :) Just a tip: Try and make sure the ingredients for the dressing are at room temperature. This will help them mix together more smoothly and more quickly. :)

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For basil lemon potato salad

  • 2 bag
    small potatoes
  • 4
    lemons, juiced
  • 6 Tbsp
    olive oil
  • 1 c
    real mayo (hellmann's or best foods west of the rockies.)
  • salt and pepper, to taste
  • 2 Tbsp
    pesto (pre-made is fine, or you can make your own)
  • chopped basil leaves
  • 1/2 c
    pine nuts (optional)

How To Make basil lemon potato salad

  • 1
    Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.
  • 2
    Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
  • 3
    Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you'd like.
  • 4
    Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
  • 5
    Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of the chopped basil leaves over the top.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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