Creamy Basil New Potatoes Salad

Name: Creamy Basil New Potatoes Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
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)

Submitted by maryjjohnson34

"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."

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photo by maryjjohnson34

Ready In:: 55mins
Ingredients:: 11
Serves:: 8

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)

directions

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.