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 fingerling potatoes, cut into 3/4-inch slices; 2 tablespoons white wine vinegar, divided; 1 cup fresh basil leaves; 1/2 cup chopped fresh parsley; 1.5 ounces shaved Parmigiano-Reggiano cheese, divided; 2 tablespoons 2% reduced-fat Greek yogurt; 1 1/2 tablespoons olive oil mayonnaise (such as Hellmann's); 1 tablespoon roasted, salted sunflower seed kernels; 1 tablespoon water; 2 1/2 teaspoons fresh lemon juice, divided; 3/8 teaspoon kosher salt; 1 garlic clove, crushed; 1 tablespoon olive oil; 2 cups baby arugula; 1 cup cherry tomatoes, halved; 2 tablespoons fresh dill

Servings: persons

1 1/2 pounds fingerling potatoes, cut into 3/4-inch slices
2 tablespoons white wine vinegar, divided
1 cup fresh basil leaves
1/2 cup chopped fresh parsley
1.5 ounces shaved Parmigiano-Reggiano cheese, divided
2 tablespoons 2% reduced-fat Greek yogurt
1 1/2 tablespoons olive oil mayonnaise (such as Hellmann's)
1 tablespoon roasted, salted sunflower seed kernels
1 tablespoon water
2 1/2 teaspoons fresh lemon juice, divided
3/8 teaspoon kosher salt
1 garlic clove, crushed
1 tablespoon olive oil
2 cups baby arugula
1 cup cherry tomatoes, halved
2 tablespoons fresh dill

1
Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Add 1 tablespoon vinegar. Bring to a boil; reduce heat, and simmer 10 minutes or until tender. Drain; let stand 10 minutes.
2
Combine basil, parsley, 1 ounce cheese, yogurt, mayonnaise, sunflower seeds, remaining 1 tablespoon vinegar, 1 tablespoon water, 1 1/2 teaspoons juice, salt, and garlic in the bowl of a food processor. Pulse 8 to 10 times or until smooth. Place potatoes in a medium bowl. Add pesto; toss to coat.
3
Combine remaining 1 teaspoon lemon juice and oil in a medium bowl, stirring with a whisk. Add arugula, tomatoes, and remaining 5 ounce cheese; toss to coat. Place about 1/2 cup salad on each of 6 plates. Top each salad with 1/2 cup potato mixture. Sprinkle with dill.

349

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 16 ingredients. The key ingredients include: 1 1/2 pounds fingerling potatoes, cut into 3/4-inch slices, 2 tablespoons white wine vinegar, divided, 1 cup fresh basil leaves, 1/2 cup chopped fresh parsley, 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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