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Pesto Potato Salad

Pesto Potato Salad is a vibrant twist on the classic potato salad that is sure to impress at any gathering. Tender, fluffy potatoes are tossed with rich, herbal flavors of basil pesto, creating a harmonious balance that tantalizes the taste buds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Large Pot
  • Colander
  • Food Processor
  • Mixing Bowl

Ingredients
  

Potatoes

  • 2 pounds baby potatoes Use small, waxy potatoes like baby Yukon Gold or red potatoes.

Pesto Ingredients

  • 1 cup fresh basil leaves Look for vibrant green leaves with no signs of wilting.
  • 1/4 cup pine nuts Unsalted; can be toasted for enhanced flavor.
  • 1/2 cup extra-virgin olive oil Choose a high-quality olive oil for the best flavor.
  • 1/2 cup grated Parmesan cheese Opt for finely grated for a stronger flavor.
  • 2 cloves garlic Adjust based on preference for garlic's boldness.

Seasoning

  • Salt To taste.
  • Freshly ground black pepper To taste.

Optional Ingredients

  • 1/2 cup halved cherry tomatoes Adds a sweet burst of flavor.
  • 1/4 cup black olives, sliced Provides a briny contrast.
  • 1/4 cup chopped fresh parsley For garnish.

Instructions
 

  • 1. Rinse the potatoes thoroughly under cold water. If using larger potatoes, cut them into bite-sized pieces. Leave baby potatoes whole.
  • 2. Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat.
  • 3. Once boiling, reduce heat and let simmer for 15-20 minutes until fork-tender. Drain and let cool slightly.
  • 4. In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse to break down ingredients.
  • 5. With the processor running, drizzle in olive oil until smooth. Season with salt and pepper.
  • 6. Transfer cooled potatoes to a mixing bowl and pour pesto over them. Toss gently to coat.
  • 7. If using, fold in cherry tomatoes and olives gently.
  • 8. Taste and adjust seasoning if necessary. Garnish with parsley.
  • 9. Serve warm or refrigerate for an hour to serve cold.

Notes

This salad is versatile; you can customize it with various ingredients like grilled vegetables or different herbs in the pesto.
Keyword Easy, Salad