Description
Elevate your summer gatherings with this Flavorful Pesto Potato Salad, a delightful mix of creamy potatoes and vibrant pesto. Infused with zesty lemon juice and crunchy pine nuts, this dish is perfect for barbecues, potlucks, or weeknight dinners. Quick and easy to prepare, it’s sure to impress your friends and family while keeping your health in check!
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into bite-sized pieces
- 1 cup pesto (homemade or store-bought)
- 1/3 cup pine nuts, toasted
- Juice of 1 lemon
- 1/2 cup shredded parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and return to the pot.
- In a blender, combine basil leaves, garlic, pine nuts, parmesan cheese, olive oil, and salt to make the pesto if using homemade.
- While the potatoes are still warm, toss them with the pesto and lemon juice until well coated.
- Add halved cherry tomatoes and mix gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with shredded parmesan and chopped parsley before enjoying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg