Pesto Potato Salad; more canal

This is another simple, easy recipe.

Or not.

I planted my basil along the edge of my potager, as I always do. This year the winter squash went crazy and before I could stop the squash my basil was totally covered in huge leaves.

I accepted defeat and planted a few pots by the pool with basil seeds.

They sprouted and grew very slowly.

This is a long way of saying that, this summer, I never had enough basil to make my own pesto.

Fortunately I can buy really good pesto from Italy, which is what I used in this recipe.

For those with lots of basil I included the recipe for making it.

Click here to Pin Pesto Potato Salad

Pesto Potato Salad

Print Recipe

It’s easy to make your own pesto, but even easier to buy a good quality pesto in the market.
Your choice….

• Author: Kate
• Prep Time: 15
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Salad

Ingredients

Scale 1x2x3x

• 2 medium potatoes, about 10oz (300gr), cut into bite-size chunks
• 1/4 cup (2oz, 60gr) pesto
• 2 tbs (1oz, 30gr) Greek or plain yogurt
• 1 tbs (.5oz, 15gr) mayonaise
• Pesto:
• 2 cups basil, leaves only, lightly packed – meaning somewhere between crushing it into the measuring cup and dropping it in lightly
• 1/3 cup fresh Parmesan, to measure cut in small cubes
• 1/4 cup pine nuts
• 3/4 – 1 cup good olive oil – enough to get the consistency you want for the sauce
• 2 cloves garlic

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Instructions

• Cook potatoes in boiling, salted water, partially covered, until done, 10 – 12 minutes.
• When done, drain and put into serving dish.
• Mix pesto, yogurt, and mayonnaise.
• Add to potatoes and stir gently to coat.
• Serve.
• Pesto:
• Put everything but the oil in a blender.
• Add 1/2 cup oil and blend.
• Add more oil as needed.

Notes

The amount of oil really depends on how tightly you packed the basil. I used 1 cup of oil.
It will keep about a week in the refrigerator, up to 9 months in the freezer.

Nutrition

• Serving Size: 1/2 salad & dressing
• Calories: 274
• Sugar: 2.9 g
• Sodium: 393.4 mg
• Fat: 16.8 g
• Saturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 26 g
• Fiber: 4.1 g
• Protein: 5.4 g
• Cholesterol: 4.3 mg

Keywords: potato salad, pesto

On our bike ride this week we went in the opposite direction, both driving and riding. We rode to the end of the canal where it meets the Garonne river.

Well, we didn’t actually go quite that far as the bike trail ends, but we were close.

The part of the canal that we usually ride on is flanked on both sides with big trees making for a shady, cool ride in the summer.

On one side are farm fields and on the other more trees or sloping pastures.

The path we biked on this week is more open so we wait for a cool day.

The canal goes close to towns, a few factories, several marinas and, of course, restaurants.

There are a lot of sections lined with houses.

And some of the houses have boats.

It’s a more interesting ride.

I could live here……