Lemon Basil Potato Salad


  • 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

Cooking Instructions

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!