The Pioneer Woman Tasty Kitchen
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Creamy Lemon Basil Potato Salad

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Fresh, lemony and creamy, this potato salad is really set apart from the typical mustard/mayo approach!

Ingredients

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

Preparation

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!

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3 Reviews

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Katie on 6.25.2012

This is delicious. And so easy to make.

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wannab4 on 6.11.2012

Awesome! You will want to eat the whole bowl yourself!

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vonhoff on 6.11.2012

This is really tasty and easy to make

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