Creamy Basil New Potatoes Salad Recipes

Steps:

• Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
• Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
• Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. 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.

Steps:

• Place potatoes in a 6-quart (6 L) pot; add salt and enough water to cover. Bring to boil on medium-high heat. Simmer on medium heat for 15 to 20 minutes or until fork-tender, adding green beans during last 4 minutes of cooking. Drain; return to same pot.
• Meanwhile, combine Alfredo sauce, garlic and pepper. Pour over hot potatoes and beans; toss to coat. Spread mixture in an even layer onto a rimmed baking sheet; cool 20 minutes or until room temperature.
• Transfer potato mixture to large container. Add tomatoes, cheese and lemon zest; mix gently. Cover and refrigerate 4 hours or until chilled. Add basil and pine nuts as garnish just before serving.