Basil Pesto Potato Salad Recipes

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PESTO POTATO SALAD



Pesto Potato Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

1 1/2 pounds small red potatoes
1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto, recipe follows
Salt and pepper
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper

Steps:

  • Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
  • Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

TANGY PESTO POTATO SALAD



Tangy Pesto Potato Salad image

A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.

Provided by ELKEHINZE

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 9

1 ½ pounds red potatoes, diced
½ cup fat-free plain yogurt
½ cup light mayonnaise
4 hard-boiled eggs, diced
2 tablespoons sweet pickle relish
2 teaspoons dried pesto seasoning
1 teaspoon paprika
celery salt, or to taste
ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
  • Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 36.1 g, Cholesterol 223.1 mg, Fat 15.8 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 3.4 g, Sodium 516.1 mg, Sugar 8.3 g

POTATO SALAD WITH PESTO AND BACON



Potato Salad With Pesto and Bacon image

Inspired by leftover baby new potatoes and a big batch of homemade pesto, I came up with this yummy salad that's quite different from a traditional potato salad. I hope you like it!

Provided by Lennie

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb tiny new potatoes, cooked (leave skins on)
1/2 cup diced red onion
3 slices bacon, cooked well and sliced
2 teaspoons snipped fresh chives
3 tablespoons low-fat sour cream
2 tablespoons mayonnaise
2 tablespoons basil pesto (preferably homemade)
salt, to taste
fresh ground black pepper, to taste
2 tablespoons freshly grated parmesan cheese (optional)

Steps:

  • For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though.
  • In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
  • In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
  • Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
  • Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well.
  • This recipe would easily double, if not triple.

Nutrition Facts : Calories 164.2, Fat 6.8, SaturatedFat 2.2, Cholesterol 10.4, Sodium 129.8, Carbohydrate 23.3, Fiber 3.1, Sugar 2.9, Protein 4

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