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Pesto Potato Salad

Potato Salad

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

Ingredients

Scale
  • 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
  • 3/41 cup good olive oil – enough to get the consistency you want for the sauce
  • 2 cloves garlic

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

Keywords: potato salad, pesto

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