I threw some BBQ chicken in the crockpot earlier this week. And i had potatoes and green beans from the csa some decided a potato salad sounded good. This one was a bit different than the traditional potato salad. It was ok, but we decided we like the traditional better! I sautéed the green beans with a little garlic.
Creamy Lemon Basil Potato Salad
adapted from pioneer woman
2 whole Lemons, Juiced
3 Tablespoons Olive Oil
1/2 cup Mayonnaise
Salt And Pepper, to taste
1 Tablespoon Prepared Pesto
1/4 cup Pine Nuts
Small Basil Leaves
Boil potatoes in lightly salted water until fork tender. Drain, cut in equal size pieces, 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.