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, LEMONY POTATO SALAD
Many years ago, I ran out of Miracle Whip® while making potato salad and added coleslaw dressing. I wouldn't make it any other way now. This can be eaten the same day, but is best the next day.
Provided by Bren
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
- Peel cooled potatoes and chop; add to eggs in glass dish.
- Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
- Cover dish with plastic wrap and refrigerate overnight.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 33.7 g, Cholesterol 103 mg, Fat 11.2 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 284.7 mg, Sugar 6.5 g
LEMON-BASIL POTATO SALAD
This recipe makes a nice change from regular potato salad. The potatoes are roasted, tossed with a nice vinaigrette, then served over a bed of spinach. No mayo, so its picnic friendly.
Provided by breezermom
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange potato wedges in an even layer on a lightly greased broiler pan; coat wedges with vegetable cooking oil spray. Bake at 475 degrees for 20 to 25 minutes or until tender and golden.
- While potatoes are roasting, cook the bacon. Drain, crumble and set aside.
- Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion, and 1/2 cup lemon mixture.
- Wash spinach thoroughly; pat dry with paper towels or spin dry. Arrange spinach evenly on a platter or in 6 individual bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture and sprinkle with the bacon.
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