CREAMY LEMON BASIL POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 8
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
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
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
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
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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