Lemon Basil Potato Salad

This one is a keeper!

LEMON BASIL POTATO SALAD

1 24 oz bag of baby red, new or purple potatoes (or a mixture)

1/4 cup pine nuts

1/4 cup of lemon juice

3 TBSP of olive oil

1/2 cup mayo

salt and pepper to taste

1 TBSP of prepared pesto* 

fresh basil leaves

Boil whole potatoes in slightly salted water until fork tender.  Drain and cut in half.  Put in a large bowl.

Toast pine nuts.

Mix lemon juice, olive oil, mayo, salt, pepper and pesto until creamy and smooth.  Adjust seasoning to taste.

Poor half of dressing on potatoes and toss to coat.  Add more dressing as you like.  Cover and refrigerate for at least 2 to 3 hours.

Sprinkle with fresh basil and pine nuts before serving.

*  I made my own pesto and ended up adding more than a TBSP.