New Potato Salad With Blackberry Farm Tiny Tomatoes And Basil Pesto Recipes

CREAMY BASIL NEW POTATOES SALAD

Creamy Basil New Potatoes Salad image

This recipe can be made up to a day in advance and is sure to impress guests. Made with fresh basil, toasted pine nuts and creamy Alfredo sauce, this potato salad is the perfect, crowd-pleasing side dish for any meal.

Provided by maryjjohnson34

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

900 g yukon gold new potatoes, scrubbed, quartered
2 tablespoons kosher salt
225 g thin green beans, trimmed, cut into 1-inch pieces
1 (415 ml) jar bertolli creamy alfredo sauce
1 garlic clove, minced
1/2 teaspoon ground black pepper
225 g grape tomatoes, halved
1/4 cup shredded parmigiano-reggiano cheese
1 small lemon, finely zested
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts (optional)

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.

Nutrition Facts : Calories 113.1, Fat 0.9, SaturatedFat 0.5, Cholesterol 1.8, Sodium 1796.6, Carbohydrate 23.4, Fiber 3.7, Sugar 2.7, Protein 4.1

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