Warm Basil and Walnut Potato Salad

Making steak or chicken? Going to a barbecue? Try this fancier version of potato salad.

Ingredients

Serves 4

1⁄4 cup packed fresh basil leaves

1 tablespoon small walnut pieces

1⁄4 teaspoon kosher salt, divided

1⁄2 teaspoon freshly ground black pepper

11⁄2 tablespoons extra-virgin olive oil

4 medium Yukon Gold or other yellow potatoes, peeled

Zest of 1 medium lemon

  1. Using a food processor, combine basil, walnuts, 1⁄8 teaspoon salt, and pepper. Process until it becomes a paste. With processor running, gradually add olive oil. Set aside.
  2. Place potatoes in a medium pot. Stir in 1⁄8 teaspoon salt and enough water to cover tops of potatoes.
  3. Bring water to boil over medium-high heat; cook until potatoes are tender, about 15 minutes. A knife inserted into potato should pierce through easily. Drain potatoes. Transfer to a cutting board and cut into chunks.
  4. Place potatoes in a serving bowl and pour on basil-walnut sauce. Toss gently to coat potatoes and add lemon zest. Serve immediately or cover and refrigerate up to 3 days.

Per Serving

Calories: 204

Fat: 6g

Protein: 4g

Sodium: 160mg

Fiber: 5g

Carbohydrates: 34g

Sugar: 3g