Pesto Potato Salad
Pesto Potato Salad is a refreshing twist on the classic dish, perfect for any gathering or family meal. This vibrant salad features tender baby potatoes coated in a homemade, mayo-free lemony basil pesto, delivering bright flavors that elevate this side dish to new heights. Packed with fresh herbs, rich Parmesan, and zesty lemon, you can indulge guilt-free while enjoying a healthier alternative to traditional potato salad. Whether served warm or chilled, this delightful recipe is versatile enough to complement grilled proteins or stand alone as a light lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling/Blending
- Cuisine: Italian
Ingredients
Scale
- 2 pounds mixed baby potatoes
- 2 cups fresh basil
- 1/3 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- Zest and juice of 1 lemon
- 2 tablespoons toasted pine nuts
- 2 cloves garlic, peeled
- Kosher salt
- 2 tablespoons salted butter (optional)
- 4 hard boiled eggs, halved or quartered (optional)
Instructions
- Cook the potatoes: Boil with garlic and kosher salt until fork-tender, then steam for 20 minutes.
- Make the pesto: Blend garlic, basil, pine nuts, Parmesan, olive oil, lemon zest and juice until smooth yet chunky.
- Combine: Halve the potatoes and toss with butter and pesto; adjust seasoning.
- Serve: Enjoy warm or refrigerate for later. Optionally add halved hard-boiled eggs before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Find it online: https://recipeelite.com/pesto-potato-salad/