Description
Pesto Potato Salad is a refreshing, vibrant side dish featuring creamy baby potatoes, aromatic basil pesto, and crunchy vegetables. Perfect for summer gatherings, this salad is sure to impress your guests.
Ingredients
Scale
- 1 pound baby potatoes
- 1/2 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
Instructions
- Wash the baby potatoes and place them in a large pot of salted water. Bring to a boil, then simmer until fork-tender (15-20 minutes). Drain and let cool slightly before halving.
- While the potatoes cool, halve the cherry tomatoes and dice the cucumber into bite-sized pieces.
- In a large mixing bowl, combine halved baby potatoes, cherry tomatoes, and cucumber. Add 1/2 cup of basil pesto and gently toss until well-coated.
- Sprinkle grated Parmesan over the mixture and drizzle with olive oil. Toss gently to combine and taste for seasoning.
- Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour to enhance flavors.
- Toss again before serving in a bowl or on plates. Garnish with extra Parmesan if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Feel free to customize this salad by adding ingredients like bell peppers or arugula for added flavor and crunch. This salad can be made a few hours in advance; just add the pesto right before serving for freshness.