Pesto Potato Salad
Brighten up your side dish game with this flavor-packed Pesto Potato Salad, a vibrant twist on the classic recipe that’s perfect for picnics, potlucks, and weeknight dinners. Featuring tender baby potatoes tossed in a creamy, basil pesto dressing with a hint of zesty lemon juice and Parmesan cheese, this dish is a delightful balance of fresh, tangy, and savory flavors. A sprinkle of fresh parsley and optional toasted pine nuts add a finishing touch of crunch and herbaceousness, making every bite irresistibly delicious. Easy to prepare in just 35 minutes, this versatile potato salad can be served warm, at room temperature, or chilled, ensuring it steals the spotlight no matter the occasion.
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Recipe Information
Ingredients
- 2 lbs baby potatoes
- 1 tbsp salt
- 1 cup basil pesto
- 0.25 cup mayonnaise
- 1 tbsp lemon juice
- 2 tbsp fresh parsley
- 2 tbsp pine nuts (optional)
- 0.25 cup parmesan cheese, grated
- salt (to taste)
- black pepper (to taste)
Instructions
Wash the baby potatoes thoroughly and cut any larger potatoes in half to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water.
Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, prepare the dressing. In a large mixing bowl, whisk together the basil pesto, mayonnaise, lemon juice, and grated parmesan cheese until smooth and well combined.
Once the potatoes are cooked, drain them and allow them to cool slightly. You can leave the skin on for a rustic look or peel them if preferred.
Add the warm potatoes to the bowl with the dressing. Toss gently to coat the potatoes in the pesto mixture, being careful not to break them apart.
Season the potato salad with salt and black pepper to taste.
Chop the fresh parsley and sprinkle it over the potato salad as a garnish. If desired, sprinkle toasted pine nuts on top for extra crunch and flavor.
Serve the potato salad warm, at room temperature, or chilled, depending on your preference.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 46% | |
| Sodium | 9548 mg | 415% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.8 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1239 mg | 95% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5154 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
