I hope you will fall in love with this deliciously simple Pesto Potato Salad recipe I am sharing with you today. It is filled with delightfully fresh flavors, colors and textures!
It is a bit different than a regular potato salad in that there is n o creamy mayonnaise dressing. Instead the salad is simply dressed with pesto, which makes it a very simple make.
You can either make your own homemade pesto to use with this tasty salad, or you can use a good store bought pesto.
Once my herb garden gets going I really like to make my own pesto from scratch. It is such a simple thing to make and has such a lovely color and fresh flavor.
You can find my recipe for a great homemade pesto here. Its a real favorite around here. Until then I am using a quality store bought fresh pesto. I do prefer the fresh over the jarred, but I can appreciate that its not always available, so just use the best that you can buy!
Pesto is one of those ingredients that comes in really handy. It makes a tasty addition to sauces, or pizzas, garlic toasts, etc.
Chicken with Pesto and Mushroom Sauce is a real favorite of mine. It is rich and creamy and goes really well over rice.
One Pan Pesto Fusilli is another favorite recipe I make. Quick, easy and delicious, its perfect for those busy nights when you are lacking in time and inspiration! You can't get much easier!!In short, pesto is a kitchen ingredient that you never need to worry about using up. Plus it freezes well. I tend to freeze it in ice cube trays and then pop the cubes out and into a zip lock baggy, ready to grab a TBS here and there when I need it.
Today though I used it to make a delicious potato salad inspired by one I found in a cookery book by Ellie Krieger entitled The Food You Crave. I love Ellie's recipes as they are really healthy and pretty simple.
The original recipe made 8 servings so I cut it in half to make 4. It will keep for up to three days so I have been enjoying it on the side for a couple days now! It really is delicious!
WHAT YOU NEED TO MAKE PESTO POTATO SALAD
It really is simple and requires not a lot!
- 3/4 pound of small red potatoes, scrubbed well, unpeeled
- 1/2 medium red bell pepper, seeded and coarsely chopped
- 1/2 medium yellow bell pepper, seeded and coarsely chopped
- 3 TBS Basil Pesto (click link for recipe) or store bought
- fine sea salt and freshly ground black pepper to taste
If you want you can add a few other vegetables into the mix. Steamed crispy tender green beans are really nice as are baby peas, or snow peas, or even all three!
But it really is quite nice just the way it is!
HOW TO MAKE PESTO POTATO SALAD
This is probably one of the easiest potato salads to make. You really can't go wrong.
Steam the potatoes over boiling water for 15 to 20 minutes until the tip of a knife inserts easily, but the skins remain intact. Set aside to cool completely.Quarter the potatoes and place them in a bowl. Add the peppers and pesto, tossing gently together to thoroughly combine. Season to taste with salt and black pepper.Cover a refrigerate until completely cold. This salad will keep, covered, in the refrigerator for up to 3 days.
This is really nice as a light lunch all on its own but really shines when paired up with proteins. I have enjoyed it with grilled chicken and fish.
True confession the last of it, I folded some good canned tuna into it and that was also fabulously tasty! It really is a truly versatile and tasty side dish! It may not be as attractive as some, but don't let that put you off as you will be missing out on something really special if you do!
Quick to make, incredibly easy and delicious. You couldn't ask for much more!
Pesto Potato Salad
Yield: 4Author: Marie RaynerPrep time: 20 MinCook time: 5 MinTotal time: 25 MinWith beautiful red potatoes, crisp bell peppers and a punchy pesto dressing, this simple side salad is a real people pleaser.Ingredients
- 3/4 pound of small red potatoes, scrubbed well, unpeeled
- 1/2 medium red bell pepper, seeded and coarsely chopped
- 1/2 medium yellow bell pepper, seeded and coarsely chopped
- 3 TBS Basil Pesto (click link for recipe) or store bought
- fine sea salt and freshly ground black pepper to taste
Instructions
- Steam the potatoes over boiling water for 15 to 20 minutes until the tip of a knife inserts easily, but the skins remain intact. Set aside to cool completely.
- Quarter the potatoes and place them in a bowl. Add the peppers and pesto, tossing gently together to thoroughly combine. Season to taste with salt and black pepper.
- Cover a refrigerate until completely cold. This salad will keep, covered, in the refrigerator for up to 3 days.
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