Description
Pesto Potato Salad is a vibrant and healthy twist on the classic side dish, perfect for any gathering. This refreshing salad features tender baby potatoes coated in a luscious homemade basil pesto that bursts with flavor from fresh herbs, garlic, and a hint of lemon. Whether served warm or chilled, it’s an ideal accompaniment to barbecues, picnics, or family dinners. With the option to customize it by adding proteins like grilled chicken or hard-boiled eggs, this dish is versatile enough to satisfy any palate. Elevate your meal with this delightful blend of creamy potatoes and zesty pesto that everyone will love.
Ingredients
Scale
- 2 pounds mixed baby potatoes
- 2 cups fresh basil
- 2 tablespoons toasted pine nuts
- 1/3 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil
- Zest and juice of 1 lemon
- 4 hard-boiled eggs (optional)
Instructions
- Boil the potatoes and garlic in a large pot until fork-tender (10-15 minutes). Drain and steam in the pot for 20 minutes.
- Blend cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, juice, and red pepper flakes until smooth.
- Toss halved potatoes with melted butter and pesto in a serving bowl. Adjust seasoning as needed.
- Serve warm or chilled, garnishing with additional pesto and optional hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg