Creamy Basil New Potatoes Salad

Prep time: 30 minutes Cook time: 25 minutes Makes: 8 cups


  • 900 g 2 pounds Yukon gold new potatoes, scrubbed, quartered
  • 2 tablespoons kosher salt
  • 225 g ½ pound thin green beans, trimmed, cut into 1-inch pieces
  • 1 jar 415 mL Bertolli Creamy Alfredo Sauce
  • 1 clove garlic minced
  • ½ teaspoon ground black pepper
  • 225 g ½ pound grape tomatoes, halved
  • ¼ cup 30 g shredded Parmigiano-Reggiano cheese
  • 1 small lemon finely zested
  • ¼ cup 30 g chopped fresh basil
  • ¼ cup 30 g toasted pine nuts (optional)


  1. 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.
  2. 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.
  3. 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.