Pesto Potato Salad Recipe

Name: Pesto Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Small Red Potatoes, Washed And Peeled; 3 whole Hard Boiled Eggs, Peeled; 1/2 pounds Green Beans, Rinsed And Chopped; 1/2 cups Fresh Corn Kernels; 1/4 whole Red Onion, Sliced; 1/4 cups Pesto; 2 Tablespoons Mayonnaise; 1/4 cups Feta Cheese; Salt To Taste; Pepper To Taste

Servings: persons

1- 1/2 pound Small Red Potatoes, Washed And Peeled
3 whole Hard Boiled Eggs, Peeled
1/2 pounds Green Beans, Rinsed And Chopped
1/2 cups Fresh Corn Kernels
1/4 whole Red Onion, Sliced
1/4 cups Pesto
2 Tablespoons Mayonnaise
1/4 cups Feta Cheese
Salt To Taste
Pepper To Taste

1
Bring water in a large pot to boil.
2
Add potatoes and continue to boil until soft.
3
Cook time will depend on the size of the potatoes but if you used small red potatoes, it will be about 10 minutes.
4
Drain and set aside.
5
Meanwhile, place hard boiled eggs in a large bowl and mash them using a potato masher or fork.
6
Add potatoes, green beans, corn and red onion, and mix well.
7
Mix in the pesto, mayonnaise and feta cheese, then add salt and pepper to taste.
8
Refrigerate at least 1 hour, or until ready to serve.
9
Enjoy!

252

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 10 ingredients. The key ingredients include: 1- 1/2 pound Small Red Potatoes, Washed And Peeled, 3 whole Hard Boiled Eggs, Peeled, 1/2 pounds Green Beans, Rinsed And Chopped, 1/2 cups Fresh Corn Kernels, and more.

Yes, 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.

Pesto Potato Salad

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