Pesto Potato Salad
A light, refreshing side dish that transforms traditional potato salad with vibrant basil pesto and creative garnishes for a burst of flavor.
Equipment
- Large pot
- Mixing bowl
- - Food processor or blender
- - Cutting board and knife
- - Spoon and strainer
Ingredients
- - 1.5 lbs baby potatoes or Yukon Gold potatoes washed (peeling optional)
- - 1 cup fresh basil leaves
- - 2 garlic cloves minced
- - 1/4 cup pine nuts or walnuts/almonds
- - 1/4 cup grated Parmesan cheese
- - 1/3 cup extra virgin olive oil
- - 2 tbsp lemon juice
- - Salt and pepper to taste
- - Optional: Cherry tomatoes capers, or arugula for garnish
Instructions
- **Boil the Potatoes:**
- Place the potatoes in a large pot, cover with salted water, and boil until tender (about 15-20 minutes). Drain and let cool slightly.
- **Blend the Pesto:**
- In a food processor or blender, combine the basil, garlic, pine nuts, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning if needed.
- **Combine the Salad:**
- Cut the cooled potatoes into bite-sized pieces and transfer them to a mixing bowl. Pour the freshly made pesto over the potatoes and gently toss until they are evenly coated.
- **Add Finishing Touches:**
- If desired, add halved cherry tomatoes, capers, or a handful of arugula for extra flavor and color. Give the salad a final gentle toss.
- **Serve:**
- Enjoy the salad at room temperature or chilled. This dish is perfect as a side for any meal.
Notes
- For extra crunch, lightly toast the nuts before blending.
- Adjust lemon juice and seasoning to suit your taste.
- The salad can be made ahead of time; refrigerate and stir gently before serving. Nutrition:
Approximately 250-300 calories per serving, depending on the ingredients used.
- Adjust lemon juice and seasoning to suit your taste.
- The salad can be made ahead of time; refrigerate and stir gently before serving. Nutrition:
Approximately 250-300 calories per serving, depending on the ingredients used.