Description
Enjoy the fresh flavors of summer with this Garden Basil Pesto Potato Salad. Creamy baby potatoes are tossed in a vibrant basil pesto dressing, creating a delightful side dish perfect for any occasion.
Ingredients
Scale
Baby Potatoes:
- 2 lbs baby potatoes, halved
Basil Pesto Dressing:
- 1/3 cup prepared basil pesto (homemade or store-bought)
- 2 tbsp mayonnaise or Greek yogurt
- 2 tbsp fresh lemon juice
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts or chopped walnuts
- 1/4 cup fresh basil leaves, torn
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender. Drain and cool.
- Prepare Dressing: In a bowl, mix pesto, mayonnaise/Greek yogurt, lemon juice, salt, and pepper.
- Toss Salad: Combine warm potatoes with dressing. Add Parmesan, nuts, and basil. Toss gently.
Notes
- For extra flavor, roast the potatoes instead of boiling.
- Salad can be served warm or chilled.
- Pairs well with grilled chicken, fish, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 7 mg
