Best Basil Pesto Potato Salad Recipes
BASIL PESTO POTATO SALAD
Delicious and green. A must-have recipe for your Saint Patrick's Day meal.
Provided by thowlett1959
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
- Peel potatoes and cut into 1/4-inch thick slices. Place in a large bowl. Sprinkle with salt. Add white wine, olive oil, and lemon juice; toss lightly to combine.
- Mix mayonnaise and pesto together in a small bowl. Pour over potato salad and toss gently. Garnish with red onion. Chill until serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.2 g, Cholesterol 10.1 mg, Fat 17.4 g, Fiber 5.5 g, Protein 8.5 g, SaturatedFat 3.4 g, Sodium 470.1 mg, Sugar 4.7 g
NEW POTATO SALAD WITH BLACKBERRY FARM TINY TOMATOES AND BASIL PESTO
Steps:
- In a large pot, cover the whole, unpeeled potatoes with water, add 2 tablespoons of kosher salt and bring to a boil over high heat. When the potatoes can be pierced easily with the tip of a knife, remove from heat and drain into a colander. In a small bowl, mix the Blackberry Farm Basil Pesto and the Blackberry Farm Persimmon Vinegar together with a fork or whisk until smooth. When the potatoes have cooled slightly, cut them into halves or quarters, depending on their size. In a large bowl, toss the cut potatoes and the Blackberry Farm Tiny Tomatoes with the basil pesto and vinegar mixture. Stir in the green onions and the salt and freshly ground pepper. Serve warm, at room temperature or cold.
BBF POTATO SALAD WITH TINY TOMATOES AND BASIL PESTO
Number Of Ingredients 8
Steps:
- In large pot, cover unpeeled potatoes with water, add 2T of salt and bring to a boil over high heat. When potatoes pierce easily, remove from heat and drain. In a small bowl, mix pesto and vinegar until smooth. When potatoes have cooled slightly, cut into halves or quarters and toss with tomatoes and pesto mixture. Stir in green onions and salt/pepper.
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