Pesto Potato Salad
Introduction
Pesto Potato Salad is a fresh and flavorful twist on the classic potato salad. This dish combines tender baby potatoes with a vibrant green pesto sauce, juicy cherry tomatoes, and crunchy red onions. It’s a perfect side for any barbecue, picnic, or family gathering.
Why Make This Recipe
Making Pesto Potato Salad is a great way to add a delicious and colorful side dish to your meals. The creamy texture of the potatoes pairs perfectly with the herbaceous notes of the pesto. This salad is not only quick to prepare but is also a crowd-pleaser, making it an excellent choice for gatherings. Plus, it’s easy to customize!
How to Make Pesto Potato Salad
Making Pesto Potato Salad is simple and straightforward. Here’s how to do it.
Ingredients:
- 2 pounds baby potatoes
- 1 cup jarred pesto (or homemade)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Directions:
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- Once cooled, cut the potatoes in half.
- In a large bowl, combine the cooked potatoes, pesto, cherry tomatoes, and red onion.
- Season with salt and pepper to taste.
- Toss gently until everything is well coated.
- Serve chilled or at room temperature, garnished with Parmesan cheese if desired.
How to Serve Pesto Potato Salad
You can serve Pesto Potato Salad cold or at room temperature. It makes a fantastic side dish for grilled meats, sandwiches, or even as a light lunch on its own. You can also add more veggies or proteins to make it more filling.
How to Store Pesto Potato Salad
Store the leftover Pesto Potato Salad in an airtight container in the refrigerator. It should last for up to 3 days. If you find that the salad gets a bit dry in the fridge, you can stir in a little more pesto before serving.
Tips to Make Pesto Potato Salad
- Choose small, evenly sized baby potatoes for even cooking.
- If you make homemade pesto, adjust the ingredients to suit your taste.
- Feel free to add other ingredients like olives, bell peppers, or grilled chicken for added flavor and texture.
Variation
For a creamier version, consider mixing in some Greek yogurt or sour cream with the pesto. You can also experiment with different herbs or cheeses in the pesto for a unique taste.
FAQs
Q: Can I use regular potatoes instead of baby potatoes?
A: Yes, you can use regular potatoes. Just cut them into smaller pieces to ensure they cook quickly and evenly.
Q: How long does it take to make this salad?
A: The salad takes about 30 minutes to prepare, including cooking the potatoes.
Q: Can I make this salad ahead of time?
A: Absolutely! Pesto Potato Salad can be made a day in advance. Just store it in the refrigerator until you’re ready to serve.
Pesto Potato Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A fresh and flavorful twist on the classic potato salad featuring tender baby potatoes tossed with vibrant pesto, cherry tomatoes, and crunchy red onions.
Ingredients
- 2 pounds baby potatoes
- 1 cup jarred pesto (or homemade)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- Once cooled, cut the potatoes in half.
- In a large bowl, combine the cooked potatoes, pesto, cherry tomatoes, and red onion.
- Season with salt and pepper to taste.
- Toss gently until everything is well coated.
- Serve chilled or at room temperature, garnished with Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir in a little more pesto before serving if it gets dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: pesto, potato salad, side dish, summer, barbecue