Pesto Potato Salad
Pesto Potato Salad with peas & basil… A great alternative to traditional potato salad: simple, easy & amazingly exquisite.
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Total Steps
4
Ingredients
7
Tools Needed
4
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Pesto Potato SaladIngredients
- 1/2 cup pesto
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2-3 pounds small Yukon gold potatoes, skins scrubbed
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 cup frozen baby peas
- fresh basil or parsley(optional)
Instructions
Step 1
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.
Step 2
Meanwhile, defrost the peas in a colander. Then cook them in the microwave for 1 minute and set aside.
Step 3
From time to time, shake the potatoes without removing the lid to prevent the bottom ones from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Be careful to not overcook them. Add in the pesto and peas, toss and serve warm or room temperature.
Step 4
Garnish with fresh basil or parsley.