Pesto Potato Salad
Ingredients
-
1.5
lbs
potatoes
-
½
bunch
Italian parsley
-
1
clove
garlic
-
¼
cup
grated Parmesan
-
1
Tbsp
lemon juice
-
⅛
tsp
salt
-
2
Tbsp
olive oil
-
2
Tbsp
mayonnaise
Instructions
- Boil the potatoes in salted water until easily pierced with a fork, then drain and cool.
- While the potatoes cool, make the pesto by blending parsley, garlic, Parmesan, lemon juice, salt, and olive oil until chunky.
- Taste the pesto and adjust seasoning as needed.
- Mix mayonnaise into the pesto to create a creamy dressing.
- Once cooled, cut the potatoes into halves or pieces.
- Combine the potatoes with the creamy pesto dressing and stir until well coated.
- Serve immediately or refrigerate until ready to eat.
Nutrition Facts (estimated)
Servings
6
Calories
181
Total fat
9g
Total carbohydrates
21g
Total protein
4g
Sodium
161mg
Cholesterol
0mg
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