Creamy Basil New Potatoes Salad Recipes

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CREAMY LEMON BASIL POTATO SALAD



Creamy Lemon Basil Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 8

24 to 28 ounces small potatoes
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
1/2 cup mayonnaise
3 tablespoons olive oil
1 tablespoon prepared pesto
2 lemons, juiced
Small fresh basil leaves, for serving

Steps:

  • Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
  • Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
  • Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
  • Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. 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.

CREAMY DIJON POTATO SALAD WITH BASIL



Creamy Dijon Potato Salad With Basil image

My wife asked me to make her a potato salad but she can't stand the traditional ingredients. So this is what I came up with, everyone loved it!

Provided by Jdey2275

Categories     Potato

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 -9 red potatoes, diced
1 cup mayonnaise
1/2 cup ranch dressing
2 -3 tablespoons Dijon mustard
fresh basil
pancetta (or substitute bacon, but it's not as good)
3/4 cup of your favorite cheese (cubed)
2 stalks celery (thinly sliced)
1/2 cup red pepper (chopped)
salt and pepper

Steps:

  • Boil potatoes until tender and cool.
  • Mix together mayo, ranch, basil and Dijon and blend.
  • Pan fry panchetta let drain.
  • When potatoes are cool mix in sauce then gently fold in veges and cheese.
  • Garnish with panchetta and a couple basil leaves.
  • Let sit in fridge for 1 hour.
  • ENJOY.

Nutrition Facts : Calories 383.2, Fat 20.6, SaturatedFat 4.3, Cholesterol 18.5, Sodium 517.7, Carbohydrate 43.6, Fiber 4.1, Sugar 5.3, Protein 6.9

CREAMY BASIL NEW POTATOES SALAD



Creamy Basil New Potatoes Salad image

This recipe can be made up to a day in advance and is sure to impress guests. Made with fresh basil, toasted pine nuts and creamy Alfredo sauce, this potato salad is the perfect, crowd-pleasing side dish for any meal.

Provided by maryjjohnson34

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

900 g yukon gold new potatoes, scrubbed, quartered
2 tablespoons kosher salt
225 g thin green beans, trimmed, cut into 1-inch pieces
1 (415 ml) jar bertolli creamy alfredo sauce
1 garlic clove, minced
1/2 teaspoon ground black pepper
225 g grape tomatoes, halved
1/4 cup shredded parmigiano-reggiano cheese
1 small lemon, finely zested
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts (optional)

Steps:

  • Place potatoes in a 6-quart (6 L) pot; add salt and enough water to cover. Bring to boil on medium-high heat. Simmer on medium heat for 15 to 20 minutes or until fork-tender, adding green beans during last 4 minutes of cooking. Drain; return to same pot.
  • Meanwhile, combine Alfredo sauce, garlic and pepper. Pour over hot potatoes and beans; toss to coat. Spread mixture in an even layer onto a rimmed baking sheet; cool 20 minutes or until room temperature.
  • Transfer potato mixture to large container. Add tomatoes, cheese and lemon zest; mix gently. Cover and refrigerate 4 hours or until chilled. Add basil and pine nuts as garnish just before serving.

Nutrition Facts : Calories 113.1, Fat 0.9, SaturatedFat 0.5, Cholesterol 1.8, Sodium 1796.6, Carbohydrate 23.4, Fiber 3.7, Sugar 2.7, Protein 4.1

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