Creamy Lemon Basil Potato Salad


  • Salt And Pepper, to taste
  • 1 Tablespoon Prepared Pesto
  • ¼ cup Pine Nuts
  • Small Basil Leaves
  • 1 bag (24-28 Ounce) Small Potatoes (I Used Honey Gold)
  • 2 whole Lemons, Juiced
  • 3 Tablespoons Olive Oil
  • + 1 more ingredients
    • ½ cup Mayonnaise

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 a...

View full recipe at SpringPad


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