Pesto Potato Salad
By: Holly Sander
Published: Thursday, January 14, 2016 - 10:36am

Ingredients




4 tablespoons (1/2 stick) unsalted butter
2½-3 pounds small Yukon gold potatoes, skins scrubbed
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup pesto (homemade or store-bought)
½ cup frozen baby peas

Preparation

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. 2 Meanwhile, defrost the peas in a colander. Then cook them in the microwave for 1 minute and set aside. 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. 4 Garnish with fresh basil or parsley.

About

Pesto Potato Salad with peas & basil… A great alternative to traditional potato salad: simple, easy & amazingly exquisite.
Please visit my blog Taste and See for more delicious recipes!