Pat's Picnic Potato Salad Recipe

Name: Pat's Picnic Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 3 pounds small red skinned potatoes, quartered; 1 cup packed basil leaves; 1/4 cup packed mint leaves; 4 garlic cloves, peeled; 1/2 cup toasted, chopped pecans; 1 lemon, juiced; Freshly ground black pepper; 1/2 cup Parmesan; 1 teaspoon red pepper flakes; 1/2 cup olive oil

Servings: persons

Salt
3 pounds small red skinned potatoes, quartered
1 cup packed basil leaves
1/4 cup packed mint leaves
4 garlic cloves, peeled
1/2 cup toasted, chopped pecans
1 lemon, juiced
Freshly ground black pepper
1/2 cup Parmesan
1 teaspoon red pepper flakes
1/2 cup olive oil

1
Bring a large pot of salted water to a boil over medium heat.
2
Add the potatoes and cook until just tender, about 12 minutes.
3
Drain well and let cool slightly.
4
Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor.
5
Drizzle in the olive oil while the machine is running.
6
Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat.
7
Serve cold or at room temperature.

845

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 11 ingredients. The key ingredients include: Salt, 3 pounds small red skinned potatoes, quartered, 1 cup packed basil leaves, 1/4 cup packed mint leaves, and more.

Yes, Pat's Picnic 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.

Pat's Picnic Potato Salad

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