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
Scale
- 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