Creamy Lemon Basil Potato Salad

Introduction to Creamy Lemon Basil Potato Salad

Creamy Lemon Basil Potato Salad is a refreshing twist on traditional potato salad, perfect for summer gatherings or picnics. This recipe combines the brightness of lemon with the freshness of basil, creating a delightful side dish that is sure to impress.

## Ingredients
To make this delicious salad, you’ll need the following ingredients:
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Small Potatoes

: Use about 1 bag (24-28 ounces) of small potatoes like Honey Gold or Yukon Gold.
–

Lemon Juice

: Juice from 2 whole lemons.
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Olive Oil

: 3 tablespoons.
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Mayonnaise

: ½ cup.
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Pesto

: 1 tablespoon of prepared pesto.
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Salt and Pepper

: To taste.
–

Fresh Basil Leaves

: For garnish.
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Pine Nuts

: Optional for added crunch.

## Preparation
Cooking the Potatoes

To begin, carefully place your small potatoes in a large pot filled with enough cold water to cover them. Add a pinch of salt for flavor and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and cook for about 15 minutes or until the potatoes are fork-tender.

Preparing the Dressing

While the potatoes are cooking, prepare your dressing. In a small bowl, whisk together the lemon juice, olive oil, mayonnaise, salt, pepper, and pesto until smooth and creamy. Taste and adjust the seasoning as needed.

Assembling the Salad

Once the potatoes are cooked, drain them and let them cool slightly. Place them in a large bowl. Pour about half of the dressing over the potatoes and toss gently to coat. If the potatoes seem too dry, add a bit more dressing. This approach ensures you don’t overdress the salad.

Final Touches

To enhance the salad further, sprinkle toasted pine nuts over the top for added crunch if desired. Finally, garnish with fresh small basil leaves. Cover the bowl with plastic wrap and refrigerate for a few hours to allow the flavors to meld together.

## Key Steps
–

Cook Potatoes

: Boil until tender.
–

Prepare Dressing

: Whisk together lemon juice, olive oil, mayonnaise, and pesto.
–

Assemble

: Combine cooked potatoes with dressing and basil.
–

Chill

: Refrigerate for a few hours.

## Why This Salad Works

Creamy with a Twist

This salad offers a creamy texture thanks to the mayonnaise, but the lemon and pesto add a refreshing twist that complements the richness. The basil adds freshness, making it perfect for summer meals.

Visual Appeal

The use of small, bite-sized potatoes and the vibrant green of basil leaves create a visually appealing dish. If you choose to add toasted pine nuts, they provide a nice crunch and additional visual texture.

## Serving Suggestions
–

Roasted Chicken

: Serve alongside roasted chicken for a complete meal.
–

Picnics

: Perfect for outdoor gatherings or picnics.
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BBQs

: Offers a refreshing side dish for BBQs.

## FAQs

Q: What potatoes are best for this salad?

A: Small, waxy potatoes like Honey Gold or Yukon Gold work well because they hold their shape when cooked.

Q: Can I use dried basil instead of fresh?

A: Fresh basil is recommended for the best flavor. However, dried basil can be used if fresh is not available.

Q: How long does the salad need to chill?

A: Chill the salad for at least a few hours to allow the flavors to meld together.

## Conclusion
Creamy Lemon Basil Potato Salad is a delightful and easy-to-make dish that will add a bright and refreshing touch to any meal. With its combination of creamy texture, zesty lemon flavor, and fresh basil, it’s a perfect recipe for summer gatherings, picnics, or BBQs.