Creamy Pesto Potato Salad Recipe

Name: Creamy Pesto Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 kilograms yukon gold potatoes about 3 pounds; 2 tablespoons olive oil; 2 cups vegetable oil; 2 tablespoons cherry pepper jarred, rings, for garnish; 1 teaspoon chopped fresh chives for garnish; 1 teaspoon fresh mint leaves chopped, for garnish; 1 cup plain greek yogurt; 1/4 cup red bell peppers chopped; 1/4 cup chopped celery; 3 tablespoons prepared pesto; 1 tablespoon lemon juice; 2 teaspoons fresh mint leaves chopped; 1 teaspoon chopped fresh chives; 1 teaspoon dijon mustard; 1 clove garlic minced, pressed into a paste; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper

Servings: persons

7 kilograms yukon gold potatoes about 3 pounds
2 tablespoons olive oil
2 cups vegetable oil
2 tablespoons cherry pepper jarred, rings, for garnish
1 teaspoon chopped fresh chives for garnish
1 teaspoon fresh mint leaves chopped, for garnish
1 cup plain greek yogurt
1/4 cup red bell peppers chopped
1/4 cup chopped celery
3 tablespoons prepared pesto
1 tablespoon lemon juice
2 teaspoons fresh mint leaves chopped
1 teaspoon chopped fresh chives
1 teaspoon dijon mustard
1 clove garlic minced, pressed into a paste
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

1
Preheat oven to 400u00b0F. Add 4 quarts water and 2 tablespoons salt to large pot. Bring to a boil.
2
Attach Spiralizer attachment to KitchenAid(R) Stand Mixer. Center one potato on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of potato. Place medium bowl under blade to catch spiralized potatoes. Turn stand mixer to speed 4 and process until blade reaches end of potato. Cover potato with water; set aside. Remove fine spiralizing blade.
3
Center second potato on fruit and vegetable skewer; attach to Spiralizer. Attach spiral slice blade with small core blade and position at end of potato. Place large bowl under blade to catch spiralized potatoes. Turn stand mixer to speed 4 and process until blade reaches end of potato. Repeat with remaining potatoes, then add to boiling water.
4
Cook 5 minutes; drain. Gently toss potatoes and olive oil on rimmed baking sheet. Bake 15 minutes or until lightly browned.
5
Meanwhile, heat vegetable oil in medium saucepan over medium heat until temperature reaches 350u00b0F. Drain the reserved fine-spiralized potatoes; pat dry. Add to hot oil; fry 3 to 4 minutes or until deep golden brown. Drain well; season immediately with a pinch of salt.
6
Whisk Dressing ingredients until well blended; gently toss with baked potatoes. Garnish salad with cherry peppers, fried potatoes and herbs just before serving.

2545

kcal

Calories

131

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 kilograms yukon gold potatoes about 3 pounds, 2 tablespoons olive oil, 2 cups vegetable oil, 2 tablespoons cherry pepper jarred, rings, for garnish, and more.

Yes, Creamy Pesto Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Creamy Pesto Potato Salad

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