Creamy Basil New Potatoes Salad

• 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)

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.

kosher salt, thin green beans, alfredo sauce, garlic, ground black pepper, grape tomatoes, cheese, lemon, fresh basil, nuts

Taken from www.food.com/recipe/creamy-basil-new-potatoes-salad-536737 (may not work)