Creamy Basil and Pine Nut Potato Salad
This Creamy Basil and Pine Nut Potato Salad is a delightful twist on the classic potato salad, perfect for any occasion. Made with tender Yukon Gold new potatoes, crisp green beans, and fresh grape tomatoes, this dish bursts with flavor and color. The creamy Alfredo sauce, enhanced with minced garlic and zesty lemon, creates a luscious dressing that beautifully coats the ingredients. Toasted pine nuts add a delightful crunch and nutty depth, while freshly chopped basil infuses the dish with a vibrant aroma. Ideal for picnics, barbecues, or casual dinners, you can prepare this salad up to a day in advance, making it a convenient and impressive side dish that your guests will love.
N/A
Servings
181
Calories
11
Ingredients
Ingredients
Yukon Gold new potatoes
900 g (scrubbed and quartered)
kosher salt
2 tablespoons (for boiling)
thin green beans
225 g (trimmed and cut into 1-inch pieces)
Bertolli creamy Alfredo sauce
1 jar (415 ml) (ready to use)
garlic clove
1 (minced)
ground black pepper
1/2 teaspoon (for seasoning)
grape tomatoes
225 g (halved)
shredded Parmigiano-Reggiano cheese
1/4 cup (for mixing)
lemon
1 small (finely zested)
fresh basil
1/4 cup (chopped for garnish)
toasted pine nuts
1/4 cup (optional, for garnish)
Instructions
1
Start by scrubbing the Yukon Gold new potatoes thoroughly and quartering them. Place the potatoes in a 6-quart pot and add kosher salt along with enough water to completely cover them. Bring the pot to a boil over medium-high heat.
2
Once boiling, reduce the heat to medium and simmer the potatoes for 15 to 20 minutes, or until they are fork-tender. In the last 4 minutes of cooking, add the trimmed and cut green beans.
3
Drain the potatoes and green beans in a colander, then return them to the pot. Meanwhile, in a separate bowl, mix together the jar of Bertolli creamy Alfredo sauce, minced garlic, and ground black pepper.
4
Pour the Alfredo sauce mixture over the hot potatoes and green beans, gently tossing to ensure everything is evenly coated. Spread the mixture in an even layer on a rimmed baking sheet and allow it to cool for 20 minutes or until it reaches room temperature.
5
Once cooled, transfer the potato mixture to a large container. Add in the halved grape tomatoes, shredded Parmigiano-Reggiano cheese, and lemon zest, mixing gently to combine.
6
Cover the container with a lid or plastic wrap and refrigerate for a minimum of 4 hours, or until the salad is thoroughly chilled.
7
Just before serving, sprinkle the freshly chopped basil and optional toasted pine nuts over the top for a vibrant garnish. Serve chilled and enjoy!
Nutrition Information
11g
Fat
18g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Creamy Basil and Pine Nut Potato Salad, which is a flavorful twist on classic potato salad using Yukon Gold potatoes and Alfredo sauce.
What kind of potatoes are recommended for this salad?
The recipe calls for 900g of Yukon Gold new potatoes.
Do the potatoes need to be peeled?
No, the instructions specify scrubbing the potatoes thoroughly and quartering them, but not peeling.
How long should the potatoes boil?
The potatoes should simmer for 15 to 20 minutes, or until they are fork-tender.
At what point should I add the green beans?
Add the trimmed green beans to the pot during the last 4 minutes of the potato cooking time.
What is the base of the creamy dressing?
The dressing base is one 415 ml jar of Bertolli creamy Alfredo sauce.
How much garlic is used in this recipe?
The recipe uses one minced garlic clove.
What type of tomatoes are included in the salad?
The salad includes 225g of halved grape tomatoes.
How are the pine nuts prepared?
The pine nuts should be toasted and used as an optional garnish just before serving.
Is this potato salad served hot or cold?
This salad is served chilled after being refrigerated for at least 4 hours.
Can I make this salad in advance?
Yes, you can prepare this salad up to a day in advance as it requires a minimum of 4 hours of refrigeration.
Is this recipe suitable for vegetarians?
Yes, based on the tags provided, this is a vegetarian recipe.
How many calories are in a serving?
There are 181 calories per serving.
What is the fat content of this dish?
The salad contains 11g of fat per serving.
How much protein does this salad provide?
Each serving provides 3.5g of protein.
How many carbohydrates are in one serving?
There are 18g of carbohydrates per serving.
What type of cheese is used in the recipe?
The recipe uses 1/4 cup of shredded Parmigiano-Reggiano cheese.
How is the lemon incorporated into the dish?
The zest of one small lemon is mixed into the potato mixture once it has cooled.
Why is the mixture spread on a baking sheet?
It is spread on a rimmed baking sheet to allow it to cool efficiently for 20 minutes or until it reaches room temperature.
What is the purpose of adding kosher salt during boiling?
Two tablespoons of kosher salt are added to the boiling water to season the potatoes as they cook.
What herbs are used for garnishing?
Freshly chopped basil (1/4 cup) is used as a garnish just before serving.
How many ingredients are required for this recipe?
There are 11 ingredients in total.
What size pot should be used for the potatoes?
A 6-quart pot is recommended.
How should the green beans be prepped?
The thin green beans should be trimmed and cut into 1-inch pieces.
How long does the salad need to be refrigerated?
The salad needs to be refrigerated for a minimum of 4 hours.
What seasoning is mixed with the Alfredo sauce?
Minced garlic and 1/2 teaspoon of ground black pepper are mixed with the sauce.
Is the Alfredo sauce added while the potatoes are hot or cold?
The Alfredo sauce mixture is poured over the hot potatoes and green beans immediately after draining.
What are the suggested occasions for serving this salad?
It is ideal for picnics, barbecues, or casual dinners.
What is the total weight of the green beans used?
The recipe uses 225g of thin green beans.
Are the pine nuts mandatory?
No, the pine nuts are listed as an optional garnish.