Usually, I'm a snob, preferring my potato salad made with balsamic and olive oil rather than mayonnaise, but I take it all back. This is the best potato salad I've ever had. David and Janet, thanks for the recipe and the ingredients, and be sure to thank Konnie for us, whoever she is.
1 bag Konnie's freshly dug potatoes (I used about 2-1/2 pounds)
2 whole lemons, juiced
3 T olive oil
1/2 cup mayo
1 T basil pesto
Salt and pepper
1/4 cup toasted pine nuts
Fresh basil leaves, for garnish
Boil whole potatoes in salted water until fork tender, drain, cut into chunks.
Mix lemon juice, olive oil, mayo, pesto, salt and pepper until creamy. Pour half the dressing over the potatoes, toss, add the pine nuts. Refrigerate for a couple hours. Just before serving, add remainder of dressing and basil leaves.
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