Creamy Lemon Basil Potato Salad

1. 1

   Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.

2. 2

   Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.

3. 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. 4

   Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.

5. 5

   Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top. Yum!

* Per serving · 4 servings · Values may vary.

No additional tips available.