Bbf Potato Salad With Tiny Tomatoes And Basil Pesto Recipes

TOMATO-POTATO SALAD WITH BASIL

Steps:

• Brush potato slices lightly with oil and sprinkle with salt and pepper. Place on a medium-hot grill and cook, covered, 3 to 5 minutes on each side, or until tender.
• Slice tomatoes and arrange on plates along with potatoes, tucking basil leaves among them.
• Drizzle with vinegar and additional oil, and sprinkle with salt and pepper to taste.

PESTO POTATO SALAD

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.

BASIL PESTO SALMON PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil.
• Bake in the preheated oven for 10 minutes.
• Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
• Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.

BACON, BASIL PESTO, AND TOMATO SANDWICH

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside on a paper towel to drain.
• Spread 1 tablespoon pesto on the bottom slice of toast. Layer tomato slices and 3 slices bacon over each. Season with salt and pepper. Spread 1 teaspoon mayonnaise on remaining bread slices and place on top of the sandwiches. Cut sandwiches in half to serve.

POTATO SALAD WITH PESTO AND BACON

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.

DAYTON'S BACON, TOMATO AND POTATO SALAD

Steps:

• In a large pot, cook potatoes with skins on until tender. Cool.
• Cut potatoes into bite-sized pieces.
• In a large bowl, combine potatoes with celery, bell pepper, onion and bacon.
• In a small bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, salt and pepper.
• Pour mayo mixture over potato mixture. Toss gently to mix.
• Add tomato and toss gently.
• Cover and refrigerate to chill.

BBF POTATO SALAD WITH TINY TOMATOES AND BASIL PESTO

Steps:

• In large pot, cover unpeeled potatoes with water, add 2T of salt and bring to a boil over high heat. When potatoes pierce easily, remove from heat and drain. In a small bowl, mix pesto and vinegar until smooth. When potatoes have cooled slightly, cut into halves or quarters and toss with tomatoes and pesto mixture. Stir in green onions and salt/pepper.