Description
This Garden Basil Pesto Potato Salad combines tender baby potatoes with a flavorful basil pesto dressing for a refreshing and vibrant side dish that’s perfect for any occasion.
Ingredients
Baby Potatoes:
2 pounds baby potatoes, halved
Basil Pesto:
1/2 cup
Mayonnaise:
1/4 cup
Olive Oil:
2 tablespoons
Lemon Juice:
1 tablespoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Parmesan Cheese:
1/4 cup, grated
Red Onion:
1/4 cup, chopped
Fresh Basil:
1/4 cup, chopped
Pine Nuts or Sunflower Seeds:
Optional for garnish
Instructions
- Cook Potatoes: Place halved baby potatoes in a large pot, cover with cold water, add salt, and boil for 10-12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a mixing bowl, combine pesto, mayonnaise, olive oil, lemon juice, salt, and pepper.
- Combine Ingredients: Add warm potatoes to the bowl, toss gently to coat. Mix in Parmesan, red onion, and basil.
- Chill and Serve: Refrigerate for at least 30 minutes. Garnish with extra basil and nuts/seeds before serving.
Notes
- This salad is delicious warm or cold.
- You can substitute Greek yogurt for mayonnaise for a lighter version.
- Fingerling or Yukon gold potatoes can be used instead of baby potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 8 mg
