Creamy Lemon Basil Potato Salad Food

CREAMY LEMON BASIL POTATO SALAD

Steps:

• 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!

CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
• Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

LEMON-BASIL ROASTED POTATOES

Steps:

• Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.

LEMON-BASIL POTATO SALAD

Steps:

• Arrange potato wedges in an even layer on a lightly greased broiler pan; coat wedges with vegetable cooking oil spray. Bake at 475 degrees for 20 to 25 minutes or until tender and golden.
• While potatoes are roasting, cook the bacon. Drain, crumble and set aside.
• Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion, and 1/2 cup lemon mixture.
• Wash spinach thoroughly; pat dry with paper towels or spin dry. Arrange spinach evenly on a platter or in 6 individual bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture and sprinkle with the bacon.

CREAMY, LEMONY POTATO SALAD

Steps:

• Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
• Peel cooled potatoes and chop; add to eggs in glass dish.
• Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
• Cover dish with plastic wrap and refrigerate overnight.

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS

Steps:

• Bring potatoes to boil in a large pot of water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
• Cut potatoes into 3/4" pieces.
• Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
• Add all remaining ingredients; toss.
• Season with salt and pepper.
• Cover and chill.