- 1 bag (24-28 ounces) small potatoes
- 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
Step 1: Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.
Step 2: Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
Step 3: Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.
Step 4: Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
Step 5: Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.
Enjoy this easy & delicious potato salad from The Pioneer Woman!