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Basil Pesto Potato Salad is a vibrant dish that marries the creaminess of baby potatoes with the aromatic flavors of fresh basil pesto. This delightful salad is not only a feast for the eyes with its lush green hues and colorful accents but also a celebration of taste that boasts a perfect balance of textures and flavors. Whether you're hosting a summer barbecue, packing a picnic for a day in the park, or serving family and friends at a gathering, this dish is versatile enough to shine on any table.

Basil Pesto Potato Salad

Discover the refreshing and vibrant Basil Pesto Potato Salad, where creamy baby potatoes meet aromatic basil pesto for a delightful dish. Perfect for summer barbecues, picnics, or family gatherings, this salad showcases seasonal ingredients and offers a balanced mix of textures and flavors. Packed with nutrients from fresh produce and healthy fats, it’s both satisfying and guilt-free. Impress your guests with this nutritious option that’s as beautiful as it is delicious.
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Ingredients
  

1.5 pounds baby potatoes (Yukon Gold or red varieties work well)

1 cup fresh basil leaves, tightly packed

1/4 cup pine nuts or walnuts (for a different flavor)

2/3 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese

2 cloves garlic, minced

Juice of 1 lemon (about 2 tablespoons)

Salt and pepper, to taste

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

Fresh basil leaves, for garnish

Instructions
 

Boil the Potatoes: Place the baby potatoes in a large pot, add enough salted water to cover them completely, and bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for approximately 15-20 minutes, or until a fork easily pierces through the potatoes. Drain the potatoes and set them aside to cool slightly.

    Prepare the Pesto: In a food processor, combine the fresh basil leaves, pine nuts (or walnuts), minced garlic, grated Parmesan cheese, and lemon juice. Pulse the mixture until it is finely chopped and well blended.

      Emulsify the Pesto: With the food processor running, slowly drizzle in the olive oil, allowing it to incorporate and create a smooth, emulsified pesto. Taste and season with salt and pepper to your preference.

        Cut the Potatoes: Once the potatoes have cooled enough to handle, cut them into halves or quarters based on their size to create bite-sized pieces.

          Combine Ingredients: In a large mixing bowl, gently toss the warm potato pieces with the basil pesto, ensuring that each piece is well coated for maximum flavor.

            Add Vegetables: Carefully fold in the halved cherry tomatoes and thinly sliced red onion, mixing gently to prevent breaking the potatoes.

              Chill and Serve: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 30 minutes. This will allow the flavors to meld beautifully. When ready to serve, garnish with additional fresh basil leaves for a pop of color and freshness.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings

                  - Presentation Tips: For an appealing presentation, serve the potato salad in a large, shallow bowl and scatter some extra cherry tomato halves and basil leaves on top. Drizzle a little more olive oil around the edges for a touch of elegance.