Rethink serving ordinary potato salad for your next cookout.
No backyard bash would be complete without a side dish of potato salad and the addition of pesto in this recipe is a great way to step it up.
Pesto is a savory pasty green sauce that is the specialty of the region around Genoa, Italy, where it probably originated. The word pesto means “pounded” or “crushed” in Italian, called that because the ingredients were pounded or crushed with a mortar and pestle before the food processor was invented.
The classic recipe includes basil leaves, olive oil, plenty of garlic, pine nuts or walnuts, and parmesan cheese. It is usually served over pasta, but it also tastes great on that other great starch, potatoes. You can make your own pesto or you can buy lovely pesto in jars for our pesto potato salad recipe.
Pesto Potatoes Recipe
Rate this RecipeMakes
About 3/4 pound (340.2 g)Ingredients
Method
- Prep. Peel the potatoes (or not), and cut them into bite-size chunks.
- Cook. Boil until soft, but not mushy, about 15 minutes. Drain.
- Prep again. Toss the pesto in with the potatoes.
- Serve. Add a splash or two of a really good fresh olive oil. Salt and pepper to taste. Serve. What could be simpler? Or more tasty?
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