Marry This Creamy Lemon Basil Potato Salad is a fresh and tangy recipe, which is made with tender potatoes and a zesty pesto-lemon mayonnaise. It’s the perfect side dish for summer barbecues, ready in about 30 minutes, plus chilling time.
Jump to RecipeCreamy Lemon Basil Potato Salad Ingredients
A fresh, vibrant combination for a delicious, modern potato salad.
- 1 bag (24-28 Ounce) Small Potatoes (like Honey Gold or Yukon Gold)
- 2 whole Lemons, juiced
- 3 Tbsp. Olive Oil
- 1/2 cup Mayonnaise
- 1 Tbsp. Prepared Pesto
- 1/4 cup Pine Nuts
- Small fresh basil leaves, for garnish
- Salt and Pepper, to taste
How To Make Creamy Lemon Basil Potato Salad
A step-by-step guide to this simple and flavorful side dish.
- Boil the Potatoes: Place the potatoes in a large pot of lightly salted water. Bring to a boil and cook until they are tender enough to be easily pierced with a fork. Drain the potatoes, cut them in half, and place them in a large bowl.
- Toast the Pine Nuts: While the potatoes are boiling, place the pine nuts in a small, dry skillet over low heat. Toast, shaking the pan frequently, until they are lightly golden and fragrant. Remove them from the heat immediately to prevent burning.
- Make the Lemon-Pesto Dressing: In a separate small bowl, whisk together the lemon juice, olive oil, mayonnaise, salt, pepper, and prepared pesto until the dressing is creamy and smooth. Taste and adjust the seasonings as needed.
- Combine and Chill: Pour half of the prepared dressing over the still-warm potatoes and toss gently to combine. Add more dressing until the potatoes are coated to your liking. Cover the bowl and refrigerate for at least a few hours to allow the flavors to meld.
- Serve: Just before serving, sprinkle the toasted pine nuts and lots of small, fresh basil leaves over the top.
Recipe Tips
For the most flavorful, perfectly textured potato salad.
- How to get the most flavorful potatoes? The most important trick is to dress the potatoes while they are still warm. The warm potatoes will absorb the tangy dressing much more effectively than cold potatoes, seasoning them from the inside out.
- What are the best potatoes to use? Waxy potatoes are the best choice as they hold their shape well. Small Yukon Golds, Honey Gold, or red new potatoes are all excellent options for this salad.
- Can I make this ahead of time? Yes, this is a fantastic make-ahead salad. You can prepare it completely and store it in the refrigerator. The flavors will get even better as it sits. Just wait to add the toasted pine nuts and fresh basil until right before serving to keep them from getting soft.
- How to toast pine nuts without burning them? Pine nuts are small and oily, so they can go from golden to burnt in a matter of seconds. The key is to use a dry skillet over a low heat and to stay by the stove, shaking the pan constantly. As soon as they become fragrant and lightly colored, remove them from the pan.
What To Serve With Creamy Lemon Basil Potato Salad
Perfect main courses to pair with this light and fresh side.
This vibrant and creamy potato salad is a wonderful accompaniment to a variety of dishes, especially grilled foods:
- Grilled salmon or a simple white fish like cod
- Seared steak or grilled chicken breasts
- Roasted pork tenderloin or lamb chops
- As a fantastic, sophisticated addition to any picnic or potluck spread.
How To Store Creamy Lemon Basil Potato Salad
Keeping your salad fresh and delicious.
- Refrigerate: Due to the mayonnaise, this potato salad must be kept cold. Store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days.
Creamy Lemon Basil Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 360 kcal
- Carbohydrates: 28 g
- Protein: 5 g
- Fat: 26 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, it’s not necessary, especially with small, thin-skinned potatoes like Yukon Golds or new potatoes. The skins add color, texture, and nutrients to the salad. Just be sure to scrub them well before cooking.
Yes. If you don’t have pine nuts, coarsely chopped toasted walnuts or slivered almonds would also be a delicious and crunchy addition.
This dressing is easy to adjust. If it seems too thick, you can whisk in a little more lemon juice or a teaspoon of water. If it’s too thin, you can whisk in another tablespoon of mayonnaise.
Try More Recipes:
- Twice-Baked Sweet Potatoes Recipe
- Fried Mashed Potato Balls Recipe
- Instant Pot Mashed Potatoes Recipe
Creamy Lemon Basil Potato Salad Recipe
Course: SaladsCuisine: Mediterranean-InspriedDifficulty: Easy8
servings15
minutes15
minutes360
kcalA fresh and vibrant potato salad featuring tender new potatoes in a creamy, tangy dressing made with lemon, basil pesto, and mayonnaise, all topped with toasted pine nuts.
Ingredients
1 bag (24-28 oz) small potatoes (e.g., Honey Gold)
2 whole lemons, juiced
3 Tbsp. olive oil
1/2 cup mayonnaise
1 Tbsp. prepared pesto
1/4 cup pine nuts
Small fresh basil leaves
Salt and pepper to taste
Directions
- Boil the potatoes in salted water until fork-tender. Drain and cut them in half.
- While the potatoes cook, toast the pine nuts in a dry skillet over low heat until golden; set aside.
- In a bowl, whisk together the lemon juice, olive oil, mayonnaise, pesto, salt, and pepper until smooth.
- Pour about half the dressing over the still-warm potatoes and toss to coat. Add more dressing to your liking.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, sprinkle the top with the toasted pine nuts and fresh basil leaves.
Notes
- Dressing the potatoes while they are still warm is the secret to a deeply flavorful salad.
- Using waxy, thin-skinned potatoes means you don’t have to peel them.
- This salad is perfect for making ahead; just add the nuts and fresh basil right before serving to maintain their texture.
- The amount of dressing can be adjusted to your preference for creaminess.
