Pesto Potato Salad Recipes

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

Ingredients

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

PESTO POTATO SALAD

Pesto Potato Salad image

Make and share this Pesto Potato Salad recipe from Food.com.

Provided by Auntie Mags

Categories Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

4 cups baby potatoes, cut in half
1/2 cup pesto sauce
1 pinch salt
pepper

Steps:

Boil potatoes salted water until soft, about 15 minutes.
Drain water.
Add salt and pepper to taste.
Add pesto and stir.
Serve warm.

Nutrition Facts : Calories 69, Fat 0.1, Sodium 41.8, Carbohydrate 15.7, Fiber 2.4, Sugar 1.1, Protein 1.7

DOUBLE POTATO SALAD WITH PESTO

Double Potato Salad with Pesto image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 pounds multicolored fingerling potatoes, cut into 1-inch rounds
Kosher salt and freshly ground black pepper
1/4 cup white vinegar
1/2 cup mayonnaise
1/4 cup pesto
1 heaping tablespoon drained capers, roughly chopped
1 tablespoon Dijon mustard
Zest and juice from 1/2 lemon
2 cups crushed jalapeno kettle chips

Steps:

Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook until potatoes are tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. While potatoes are hot, add the vinegar and toss gently with a rubber spatula so the potatoes absorb all that vinegar flavor.
Meanwhile, mix together the mayo, pesto, capers, Dijon and lemon zest and juice.
Drain any excess vinegar that the potatoes haven't absorbed, then mix the potatoes with the dressing and season to taste. Top with crushed kettle chips.

PESTO POTATO SALAD

Pesto Potato Salad image

Just like regular potato salad- but with a little extra touch. This recipe works well with additions of other herbs and spices, or vegetables and is great with a few sprinkles of parmesan. Enjoy!

Provided by Lady Clare

Categories Potato

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

6 potatoes, chopped, boiled and cooled
3 -4 chopped hard-boiled eggs
1/2-1 onion, chopped
2 -3 celery ribs, thinly sliced
2/3-3/4 cup mayonnaise
2 tablespoons pesto sauce
1/4 teaspoon black pepper
1/2 teaspoon salt
1 garlic clove, crushed (also good roasted)

Steps:

In a small bowl, mix together mayo, pesto, salt & pepper, and garlic.
In a large bowl, combine potatoes, celery, eggs and onion.
Stir dressing into potato mixture. Enjoy!

Nutrition Facts : Calories 467, Fat 17.4, SaturatedFat 3.2, Cholesterol 169.2, Sodium 651.6, Carbohydrate 67.9, Fiber 7.6, Sugar 6.4, Protein 11.8

PESTO POTATO SALAD

Pesto Potato Salad image

Presto! It's pepped-up potato salad with pesto, peppers and pine nuts! Please have plenty!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 9

Number Of Ingredients 4

Ingredients

1 quart deli potato salad (4 cups)
1/2 cup basil pesto
1/2 cup chopped red bell pepper
2 tablespoons pine nuts, toasted

Steps:

Mix potato salad, pesto and bell pepper in large bowl.
Just before serving, sprinkle with pine nuts.

Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg

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