Pesto Potato Salad
"A rich savoury change from the basic potato salad."
photo by May I Have That Rec
- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
6-8
ingredients
- 4 cups baby potatoes, cut in half
- 1⁄2 cup pesto sauce
- 1 pinch salt
- pepper
directions
- Boil potatoes salted water until soft, about 15 minutes.
- Drain water.
- Add salt and pepper to taste.
- Add pesto and stir.
- Serve warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Lovely taste and could not be easier to throw together...like the previous reviewer I feel the need to experiment with some additions the next time...I'm thinking maybe sundried tomatoes and kalamata olives... -
This was a simple, quick, very creative recipe that was a great twist on an old family fave. We felt like we were missing in this recipe the little bit of the kick that we're used to. So, next time I'll adapt it to our tastes with a flavored pesto sauce (like sun-dried tomato pesto) instead of just plain basil; crushed red pepper flakes for spice; and a flavorful cheese like feta, bleu cheese, or even pepperjack. I am also very interested in trying this recipe with pasta instead of potatoes. Thanks for a wonderful recipe, Auntie Mags! -
Doesn't get much easier than this! Incredible flavor and I used store bought pesto! Makes a wonderful side dish. Thanks Auntie Mags. -
This is a great summer salad. I didn't have baby potatoes--used Yukon Gold and cut into largish chunks. I think baby potatoes would be nicer (now that I think about it!), as the Yukon Golds got a bit mushy and they didn't cook too long...I think it's their nature to get mushy. Well, anyway! As suggested by a previous review-er, I added a sniblet of roasted red pepper, after first tasting it with just the pesto & salt, the red pepper added a nice tangy kick. Also, I added a smidgen of butter because I'm a butter-aholic (I do live in the Dairy State, so please try to understand). Served with bbq'd chicken, watermelon-mango salad and peach claufouti. All Zaar recipes!!! Yummy-ola!!!
Tweaks
-
This was a simple, quick, very creative recipe that was a great twist on an old family fave. We felt like we were missing in this recipe the little bit of the kick that we're used to. So, next time I'll adapt it to our tastes with a flavored pesto sauce (like sun-dried tomato pesto) instead of just plain basil; crushed red pepper flakes for spice; and a flavorful cheese like feta, bleu cheese, or even pepperjack. I am also very interested in trying this recipe with pasta instead of potatoes. Thanks for a wonderful recipe, Auntie Mags!
RECIPE SUBMITTED BY
I have been cooking ever since I can remember. I'm always experimenting with new recipes and new ingredients. Life is too short to make the same thing twice!
I'm an author living in Ontario, Canada with my husband and two picky kids. We will be moving to Savannah, Georgia in the next year so I am honing my Southern cooking skills (although I may NEVER get my husband to like collard greens). I love all the great recipes and info on 'Zaar, and look forward to being more active here.
