Monday, July 22, 2013

Creamy Lemon Basil Potato Salad

Potato salad, while certainly a picnic and barbecue staple, has never been a favorite of mine.  In fact, I can't think of even one time that I put it on my plate while pursuing the options at a summer get-together.  When I came across The Pioneer Woman's Creamy Lemon Basil Potato Salad recipe, I knew I had finally met my potato salad match.  The basil, lemon, and pesto are just what I needed...the combo makes for a perfectly delicious and light dressing when mixed with a minimal amount of mayo.  This version of the recipe makes enough for a side dish (with a little bit leftover) for my family.  I would double or triple it if making to take to a picnic, where it is sure to be a hit.

  • 1 qt small red or new potatoes (8 or so), cut into quarters (or smaller, depending on the size of the potato)
  • 1/4 cup mayonnaise with olive oil
  • 1 Tbsp Olive Oil
  • 2 Tbsp lemon juice
  • 1 tsp pesto
  • fresh basil, chopped
  • salt and pepper to taste
  1. Bring water to a boil; add a pinch of salt and the potatoes.  Boil for 10-15 minutes or until fork tender.  (Careful not to overcook; you don't want mashed potatoes!)
  2. In a small bowl, mix together the mayo, olive oil, lemon juice, and pesto until thoroughly combined.
  3. Drain the potatoes and place in serving bowl.  Pour dressing mixture on top and gently stir.  Add chopped basil, salt, and pepper; stir again.

Difficulty: easy
Time: 20 minutes
Source: adapted from The Pioneer Woman's recipe of the same name (click here to see original)


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