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 pounds small red potatoes; 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup); 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup); 1/3 cup Basil Pesto, recipe follows; Salt and pepper; 1/4 cup pine nuts; 1 clove garlic; 3 cups fresh basil leaves, loosely packed; 1/4 cup grated Parmesan; 1 tablespoon lemon juice; 1/4 cup olive oil; Salt and pepper

Servings: persons

1 1/2 pounds small red potatoes
1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto, recipe follows
Salt and pepper
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper

1
Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact.
2
Set them aside until they are cool enough to handle.
3
Quarter the potatoes and put them in a large bowl.
4
Add the peppers and the pesto and toss gently to combine.
5
Season with salt and pepper, to taste, and chill.
6
Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.
7
In a food processor, process the pine nuts and the garlic until minced.
8
Add the basil, Parmesan cheese and lemon juice and process until finely minced.
9
With processor on, slowly pour the oil down the food chute.
10
Process until well blended.
11
Season with salt and pepper, to taste.
12
Note: This recipe leaves you with extra pesto.
13
I like to freeze leftovers in an ice cube tray.

453

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 1/2 pounds small red potatoes, 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup), 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup), 1/3 cup Basil Pesto, recipe follows, 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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