New Potato Salad With Spring Onion Pesto Recipe

Name: New Potato Salad With Spring Onion Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white wine vinegar; 1 tablespoon kosher salt; 1 1/2 teaspoons sugar; 1 bunch spring onions (or ramps), greens and whites separated; 2 1/2 pounds pounds Peruvian purple potatoes (or fingerling potatoes), scrubbed and halved; 1/2 cup pine nuts, toasted; 1/2 cup grated Parmesan cheese; 3 garlic cloves, peeled; 1/4 cup olive oil; 1 cup coarsely chopped parsley; Juice from 1 lemon; 1/4 teaspoon freshly grated nutmeg

Servings: persons

1/4 cup white wine vinegar
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1 bunch spring onions (or ramps), greens and whites separated
2 1/2 pounds pounds Peruvian purple potatoes (or fingerling potatoes), scrubbed and halved
1/2 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
3 garlic cloves, peeled
1/4 cup olive oil
1 cup coarsely chopped parsley
Juice from 1 lemon
1/4 teaspoon freshly grated nutmeg

1
In a small bowl, combine vinegar, salt, sugar and 1/4 cup water, stirring until sugar is dissolved. Thinly slice the whites of the green onions, and submerge in vinegar mixture. Set aside.
2
Place potatoes in a large pot and cover with water until just submerged. Bring to a boil and cook 10 minutes, until tender when pierced with a fork. Drain potatoes and set aside.
3
Coarsely chop the onion greens and place in a food processor, along with pine nuts, parmesan and garlic. Pulse until a thick paste forms. While food processor is running, add olive oil in a slow stream until pesto is smooth.
4
Place potatoes in a large bowl and fold in pesto until potatoes are coated. Drain onion whites and add to bowl, along with parsley, lemon juice and nutmeg. Toss until combined. Season with salt and pepper to taste.

760

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1/4 cup white wine vinegar, 1 tablespoon kosher salt, 1 1/2 teaspoons sugar, 1 bunch spring onions (or ramps), greens and whites separated, and more.

Yes, New Potato Salad With Spring Onion Pesto 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.

New Potato Salad With Spring Onion Pesto

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