Pesto Potato Salad Recipes
TANGY PESTO POTATO SALAD
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
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
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
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
PESTO POTATO AND GREEN BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 35m
Yield 6 (1 cup) servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
- Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
- Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
- Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
- In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.
PESTO POTATO SALAD WITH GREEN BEANS
Categories Salad Bean Herb Onion Potato Side Vegetarian Quick & Easy Graduation Summer Vegan Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.
POTATO SALAD WITH PESTO AND BACON
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
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
PESTO POTATO SALAD
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
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
More about "pesto potato salad recipes"
PESTO POTATO SALAD {QUICK AND HEALTHY!} – WELLPLATED.COM
2015-06-24 Combine the pesto ingredients in a food processor and pulse together until smooth. Pour the pesto over the potatoes and gently toss to …
From wellplated.com
5/5 (3)Total Time 35 minsCategory Side DishCalories 328 per serving
From wellplated.com
5/5 (3)Total Time 35 minsCategory Side DishCalories 328 per serving
- Place the potatoes in a large pot, cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. Bring to the pot to a boil, reduce heat to a simmer, then cook until fork tender, about 10-15 minutes. With a slotted spoon, gently remove the potatoes from the water and place them in a large bowl. Set aside.
- Return the water to a gentle boil, then add the green beans to the pot. Let cook just until crisp-tender, about 3 minutes. Drain into a colander, then quickly rinse the beans with cold water to stop their cooking.
- In the bowl of a food processor fitted with a steel blade, add the basil, arugula, 1/3 cup almonds, Parmesan, garlic clove, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Pulse the ingredients until evenly ground. With the machine running, slowly pour the olive oil into the feed tube and blend until smooth.
- While the potatoes are still warm, pour the pesto over the top, then toss gently to combine, being careful to break up the potatoes as little as possible. Add the green beans to the bowl with the potatoes, then add the peas and remaining 1/4 teaspoon kosher salt. Stir all of the gently to combine. Squeeze a little fresh lemon juice over the top, then sprinkle with 2 tablespoons chopped toasted almonds. Serve warm, at room temperature, or chilled.
PESTO POTATO SALAD RECIPE | BON APPéTIT
2017-09-07 Place 1½ pounds potatoes in a large saucepan and cover with cold water by about 2". Add a small fistful of salt and bring to a boil over medium …
From bonappetit.com
4/5 (4)Estimated Reading Time 5 minsServings 6
From bonappetit.com
4/5 (4)Estimated Reading Time 5 minsServings 6
- Preheat oven to 350°. Roast ⅔ cup walnuts on a small rimmed baking sheet until golden brown and toasty-smelling, 8–10 minutes. Let cool. Set aside 4 or 5 walnuts halves for serving.
- Meanwhile, prep your other ingredients. Pull 6 eggs out of the fridge and place in a medium bowl. Cover them with hot tap water and let sit to take the chill off (cold eggs will crack when you drop them in boiling water). Cut 1 lemon in half. Grate 1 oz. Parmesan on the medium holes of a box grater. If your box grater has the side that makes thin, flat shavings, use that side. Transfer cheese to a small bowl and cover with a wet paper towel to prevent drying out.
- Place 1½ pounds potatoes in a large saucepan and cover with cold water by about 2". Add a small fistful of salt and bring to a boil over medium heat.
- When potatoes are boiling, reduce heat to medium-low and bring liquid to a simmer. Cook until potatoes are tender, 15–20 minutes. Test them for doneness after 15 minutes by using a skewer or fork to pierce one of the larger potatoes. The skewer should slide into the center easily with little resistance.
PEA & PESTO POTATO SALAD - BOSH!
Method. 1. Prepare the potatoes | Cut any larger potatoes in half | Put the potatoes in a saucepan, cover with cold water, add a big pinch of salt, put the potatoes, put the pan on the stove, bring to the boil and simmer for 12-15 minutes until the potatoes are tender. For the last 2 minutes of cooking, add the peas to the pan with the potatoes. 2.
From bosh.tv
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PESTO POTATO SALAD - TASTE AND SEE
Melt the butter in a large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 30-40 minutes, until the potatoes are just tender when tested with a fork. Meanwhile, defrost the peas in a colander. Then cook them in the microwave for 1 minute and set aside.
From tasteandsee.com
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PESTO POTATO SALAD - BE GOOD ORGANICS
Instructions. Chop potatoes into large inch-sized chunks and put in a pot. Add 2 cups of boiling water (from the jug), a large pinch of sea salt, bring to the boil, then reduce to low and simmer with the lid on for 15 minutes.
From begoodorganics.com
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WALNUT PESTO POTATO SALAD RECIPE - HOW TO MAKE WALNUT PESTO
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PESTO POTATO SALAD - DISHING OUT HEALTH
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EASY PESTO POTATO SALAD RECIPE - TODAY
2017-06-14 Ingredients Potatoes 3-4 pounds fingerling potatoes Kosher salt Dressing 1 cup Greek yogurt 1/2 cup basil pesto, store-bought or homemade 1 teaspoon agave nectar 1 lemon, zested Kosher salt and...
From today.com
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CONTEST-WINNING OLD-FASHIONED POTATO SALAD
2022-05-13 Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until tender, 20-25 minutes; drain. Place in a large …
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PESTO POTATO SALAD RECIPE | MYRECIPES
Combine basil, parsley, 1 ounce cheese, yogurt, mayonnaise, sunflower seeds, remaining 1 tablespoon vinegar, 1 tablespoon water, 1 1/2 teaspoons juice, salt, and garlic in the bowl of a food processor. Pulse 8 to 10 times or until smooth. Place potatoes in a medium bowl. Add pesto; toss to coat. Step 3
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WALNUT PESTO POTATO SALAD | CANADIAN LIVING
In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain, reserving 2 tbsp cooking liquid. Let cool enough to handle; peel and set aside. Meanwhile, in food processor, pulse together basil, all but 1 tbsp of the walnuts, the Parmesan cheese, lemon zest, lemon juice, garlic, salt and pepper until mixture ...
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PESTO POTATO SALAD: SUMMER’S NEW FAVORITE SIDE
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PESTO POTATO SALAD RECIPE | IDAHO POTATO COMMISSION
Toast raw pine nuts in a small frying pan, careful not to burn, just lightly golden all over –reserve. In a blender or Vitamix, add parsley, toasted pine nuts, garlic cloves and a splash of lemon juice. Slowly stream in the olive oil until all is emulsified. Taste and season with salt and pepper. Fold the pesto in to the bowl of potatoes.
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RECIPE MAKEOVER: PESTO POTATO SALAD | COOKING LIGHT
2015-06-22 The pesto perfectly coats tender fingerling potatoes—a fun farmers' market find that gives this dish a buttery, nutty boost. The potatoes sit on a bed of lightly dressed arugula and juicy ripe tomatoes, then get topped with a sprinkle of dill. This refreshing summer side has half the calories and far less fat than the original, making it worthy of being called a salad.
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THESE 15 TWISTS ON POTATO SALAD ARE THE PRIDE OF THE PICNIC
2020-05-13 Sweet Potato-White Potato Salad. Credit: T Shan. View Recipe. this link opens in a new tab. White potatoes pair up with sweet potatoes and go bathing in a tangy dressing with vinegar, mayo, sour cream, and fresh lemon juice. This potato salad gets a kick in the pants from curry powder and fresh cilantro. 6 of 15.
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BEST FRESH PESTO POTATO SALAD WITH BRICK RECIPES | FOOD …
2010-05-03 Step 1 Place potatoes in a pot with enough cold water to cover. Bring to boil and season water with salt. Simmer for 10 to 15 minutes or until fork tender. Drain and transfer to large bowl. Let cool for 5 minutes. Cut potatoes in half or in quarters depending on the size. Step 2 Meanwhile, in bowl, whisk pesto and lemon juice.
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PICK UP LIMES: QUICK PESTO COUSCOUS SALAD
Directions. To a large bowl, add the couscous, crush in the bouillon cube and pour the boiling water on top. Give it a mix, cover with a plate and set aside. In the meantime, chop the veggies, olives and feta into bite-sized pieces, and finely chop the herbs. Coming back to the large bowl with couscous, remove the plate and use a fork to ...
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POTATO SALAD WITH PESTO | LIVING LOU
2021-06-29 Bring a large pot of salted water to a boil, add potatoes, reduce heat to medium high and continue boiling for 10-12 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with ½ tsp salt and pepper. Let cool completely, about 30 minutes.
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PESTO POTATO SALAD - THE HOME COOK'S KITCHEN
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SUMMER PESTO POTATO SALAD - BECKY'S BEST BITES
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PESTO POTATO SALAD - KIDGREDIENTS
2021-09-14 We've all had the traditional potato salad, but this one has a fresh new flavour and is perfectly delicious!Great for prepping in advance and perfect for a bbq or picnic, this Pesto Potato Salad with basil and pine nuts is your new family favourite, it's got all the flavours we love from pesto, separated out.Fun, fresh and super yummy, it has all the flavour you need to …
From kidgredients.com.au
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PESTO POTATO SALAD RECIPE | COLES
Cook the potatoes in a large saucepan of boiling water for 10 mins or until tender. Use a slotted spoon to transfer the potatoes to a large heatproof bowl. Set aside to cool. Add the beans to the pan and cook for 3 mins or until just tender. Refresh under cold water.
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SIMPLE SIMPLE PESTO POTATO SALAD - COOKING UP MEMORIES
2021-06-30 In a large bowl, toss the warm potatoes with ⅛ cup of vinegar and set aside. Hot potatoes absorb the vinegar flavor best. In a small bowl, mix ¼ cup fresh pesto or store-bought, ⅓ cup mayonnaise, and the zest and juice from ½ …
From cookingupmemories.com
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PESTO POTATO SALAD - GOOD HOUSEKEEPING
2020-04-28 1 Bring a large pan of salted water to the boil and cook potatoes for 10-15min until tender. Add beans for final 4min of cooking. Drain, hold briefly under cold running water to …
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PESTO POTATO SALAD. - HALF BAKED HARVEST
2019-05-22 Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the …
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PESTO POTATO SALAD - EVERYDAY DELICIOUS
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QUICK PESTO MAYONNAISE POTATO SALAD - KAVEY EATS
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PESTO POTATO SALAD RECIPE • VEGGIE SOCIETY
2022-04-02 Dress the Potatoes Place the cooled baby potatoes in a salad bowl and scoop the pesto on top. Use a spatula and fold them together until nicely coated. Serve at room temperature alongside a tomato salad and maybe some vegan chicken. 2 lb baby new potatoes Notes The Potatoes - New baby potatoes in any color or fingerlings would all work great.
From veggiesociety.com
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PESTO POTATO SALAD - CUPFUL OF KALE
2021-06-23 Once the potatoes are cooked, drain and then run under cold water to cool them down. Place in a bowl and add the pesto, mayonnaise, lemon zest and toasted pine nuts. Carefully mix using a large spoon or gently toss the bowl until all combined. Top with some extra chopped basil and black pepper and serve! What to serve with this pesto potato salad:
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PESTO POTATO SALAD RECIPE | MYRECIPES
Combine tomato and hot water in a small bowl; let stand 10 minutes. Drain and set aside. Cut potatoes into 1-inch pieces. Cook potato in boiling water to cover 15 to 17 minutes or until tender. Let cool slightly. Coat a large nonstick skillet with cooking spray; place over …
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PESTO POTATO SALAD WITH ROASTED RED PEPPERS - MEDITERRANEAN LIVING
Preheat oven to 375 F. Place potatoes on a baking sheet. Drizzle with extra virgin olive oil, salt, and pepper. Bake for 20 mins. Flip potatoes and move them around in the oil. Lower heat to 350. Bake for 40 more minutes or until brown and crispy. While potatoes are roasting, make the pesto. Add all the pesto ingredients except the extra virgin ...
From mediterraneanliving.com
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CREAMY PESTO POTATO SALAD - DEEP SOUTH DISH
2010-06-01 Add the sun dried tomatoes, pine nuts, garlic, lemon juice, red pepper flakes, salt and pepper. Pulse about 5 times then process while drizzling in the oil. Add only enough of the oil to make mixture smooth. Transfer the pesto to a large bowl. Add the Parmesan and the mayonnaise to the pesto and blend until thoroughly mixed.
From deepsouthdish.com
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PESTO POTATO SALAD - BARGAIN MUMS
2022-01-10 How to make creamy pesto dressing. Creamy pesto dressing is the perfect way to finish of any pasta or potato salad. To make pesto dressing, simply combine 3 tablespoons of basil pesto, 1/2 cup Greek or natural yoghurt, 2 tablespoons of mayonnaise and …
From bargainmums.com.au
From bargainmums.com.au
PESTO POTATO SALAD - VJ COOKS
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ROASTED POTATO PESTO SALAD - A SOUTHERN SOUL
Heat oven to 425 degrees. Prepare a sheet pan with parchment paper and set aside. Place potatoes in a bowl. Add basil pesto, olive oil, salt and pepper tossing together to coat potatoes. Layer potatoes on baking sheet. Roast in oven 20 minutes until potatoes are done and brown on edges. Remove pan from oven and allow potatoes to cool slightly.
From asouthernsoul.com
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RUSTIC PESTO POTATO SALAD « CLEAN & DELICIOUS
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From cleananddelicious.com
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PESTO POTATO SALAD + VIDEO | KEVIN IS COOKING
2020-08-05 1/2 cup fresh pesto 1/2 cup frozen peas (cooked/thawed) 1 lemon zest only 1/4 cup mint leaves chopped Parmesan cheese to garnish Instructions Preheat oven to 400°F. In a bowl toss the potatoes, oil, salt and pepper to coat. Spread evenly on a lined, rimmed baking sheet and roast for 30 minutes.
From keviniscooking.com
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FLAVORFUL BASIL PESTO CHICKEN SALAD - SCRAMBLED CHEFS
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WARM POTATO PESTO SALAD - THE LITTLE KITCHEN
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From thelittlekitchen.net
From thelittlekitchen.net
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