Pesto Potato Salad
Prep Time
10 minutes
Prep Notes
Something a little different than the traditional potato salad. I really like the pesto flavor and I like to add some chopped fermented dill pickles and red onion to bring in a bit of the traditional potato salad flavoring.
Cooking Time
20 minutes
Yields
8 servings
Ingredients
Potato Salad
- 1 1/2 pounds small red, purple and rose potatoes
- 1 yellow sweet pepper, cored seeded and diced
- 1 red sweet pepper, cored seeded and diced
- 1/3 cup Basil Pesto (homemade or purchased)
- 1/4 cup of Fermented Dill pickles chopped (optional)
- 1/3 cup red onion, diced (optional)
- salt and pepper
Homemade Basil Pesto:
- 1/4 cup pine nuts
- 1 clove garlic
- 3 cups fresh basil leaves, loosely packed
- 1/4 cup grated Parmesan cheese
- 1 Tbls lemon juice
- 1/4 cup olive oil
- salt and pepper
Directions
1. Wash and cut the potatoes into medium bite size pieces. Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes or until cooked through, but skins remain intact. Set them aside in a large bowl until they are cool enough to handle.
2. Add the peppers, other ingredients and the pesto and toss gently to combine. Season with salt and pepper to taste.
Basil Pesto:
Yields: 3/4 cup
Notes
The recipe for the pesto leave you with a bit extra. Freeze the leftovers in ice cube trays for later use.
Credit
Health Coach Kellogg