Creamy Basil New Potatoes Salad - cooking recipe

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)

Preparation

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.