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pesto mini whole potato salad, top with basil leaf, serve in a bowl.
Olivia

Pesto Potato Salad with Basil

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Pesto mini potato salad with fresh basil. A simple plant-forward dish with herb flavor and easy preparation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Salad, Side Dish, Snack
Cuisine: American, Italian
Calories: 201
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups mini potatoes
  • 1/3 cup pesto sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped (or basil)

Equipment

5 Quart Pot
5 Quart Pot
$29.25
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small soup pot
Mixing Bowl
Mixing Bowl
$27.99
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Mixing bowl

Cooking Instructions
 

  1. Place mini potatoes in a pot of salted water.
  2. Bring to a boil and cook until tender.
  3. Drain and let cool slightly.
  4. Transfer potatoes to a bowl.
  5. Add pesto sauce and olive oil.
  6. Drizzle with lemon juice.
  7. Season with salt and black pepper.
  8. Toss gently to coat evenly.
  9. Transfer to a serving bowl.
  10. Top with fresh basil leaves and serve.

Nutrition

Calories: 201kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 199mgPotassium: 331mgFiber: 2gSugar: 1gVitamin A: 587IUVitamin C: 19mgCalcium: 45mgIron: 1mg

Notes

• Use small potatoes for best texture
• Toss while slightly warm for better flavor absorption
• Add extra pesto if desired for stronger flavor

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