Creamy Lemon Basil Potato Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 bag (24-28 Ounce) Small Potatoes (I Used Honey Gold)
2 whole Lemons, Juiced
3 Tablespoons Olive Oil
1/2 cup Mayonnaise
Salt And Pepper, to taste
1 Tablespoon Prepared Pesto
1/4 cup Pine Nuts
Small Basil Leaves
Instructions
Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.
Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you'd like.
Pour half the dressing over the potatoes and toss to combine. 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. Yum!
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment