Creamy New Potatoes with Basil Recipe by Rocco Dispirito Rethink the way you eat potatoes. Made with fresh basil, toasted pine nuts and creamy basil Alfredo sauce, this potato salad is the perfect side dish for any meal. Serve it at your next BBQ or cook-out to impress all your guests. Serves 16 ½ cup servings. 16 Servings 30 minutesPrep Time 25 minutesCook Time print Ingredients Directions Ingredients 2 pounds Yukon Gold new potatoes,, scrubbed, quartered 2 tablespoons kosher salt 1/2 pound thin green beans, trimmed,, cut into 1-inch pieces 1 jar (15 ounces) Bertolli® Creamy Basil Alfredo with Aged Parmesan Cheese Sauce, or 1 jar of Bertolli® Organic Garlic Alfredo sauce 1 clove garlic,, minced 1/2 teapoon ground black pepper 1/2 pound grape tomatoes,, halved 1/4 cup (1 ounce) shredded Parmigiano-Reggiano cheese 1 small lemon,, finely zested 1/4 cup chopped fresh basil 1/4 cup toasted pine nuts (optional) Directions Step 1: Place potatoes in 6-quart pot; add salt and enough water to cover. Bring to boil on medium-high heat. Simmer on medium heat 15-20 min. or until fork-tender, adding green beans during last 4 min. of cooking. Drain; return to same pot. Step 2: Meanwhile, combine 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 min., or until room temperature. Step 3: Transfer potato mixture to a large container. Add tomatoes, cheese and zest; mix gently. Cover and refrigerate 4 hours or until chilled. Add basil and pine nuts just before serving. Step 4: Variations: Substitute quartered red new potatoes, or Russet potatoes, peeled and cut into ¾-inch cubes for the Yukon Gold new potatoes. Step 5: Tip: Potato salads taste better when made ahead, as it allows all of the flavors to meld. Prepare up to 1 day ahead. Tips: Substitute quartered red new potatoes, or Russet potatoes, peeled and cut into ¾-inch cubes for the Yukon Gold new potatoes. Potato salads taste better when made ahead, as it allows all of the flavors to meld. Prepare up to 1 day ahead. Recipe by Rocco Dispirito Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Alfredo Florentine Lasagna Get Cooking Antipasto Tray Get Cooking Alfredo Primavera Get Cooking Marinade Ratio Get Cooking
