This Pesto Potato Salad requires no mayonnaise so it travels really well. As a side dish with chicken, pork, or beef it’s perfect. The fresh basil pesto in this Pesto Potato Salad adds so much flavor. The sweet multi-colored bell peppers add a burst of color. A few really good ingredients make this potato salad a winner.

I’m never shy about taking help from the grocery store. You can now find fresh basil pesto in the refrigerated section of your grocery store, where they display the fresh pasta and marinara sauce. This pre-made fresh basil pesto is a huge time saver. Add basil pesto to warm potatoes and they’ll soak up all those delicious flavors.

Prep Time: 15 minutes
Cook Time: 10 to 12 minutes (depending on potatoes and size, time may vary slightly)
Total Cook Time: 25 to 27 minutes
Yields: 6 to 8 servings
Equipment: cutting board, chef’s knife, 1 (6-quart) stockpot, strainer, large mixing bowl. spatula or a long-handled spoon, plastic wrap.

Ingredients:
2 pounds of red bliss potatoes, quartered (waxy potatoes work best)
1/2 cup finely diced red onion
1 cup of multi-colored mini sweet bell peppers, finely-diced (mix red, yellow, and orange)
1 (7-ounce) container, store-bought fresh basil pesto (found in the refrigerated section)
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
Basil for garnish

Directions:
Wash and scrub the potatoes from any grit. Cut them into large, bite-sized chunks. transfer the potatoes to a large stockpot. Add enough cold water to cover the potatoes by 1-inch.

Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer. Add a good sprinkling of Kosher salt. Cook until the potatoes are tender all the way through when pierced with a fork, 10-12 minutes. Exact cooking time depends on the size of your potato chunks and the type of potatoes.

Drain the potatoes, then return them to the same pot they were cooked in. Do not set the pot back on the heat. Let any water that may be on them evaporate from the hot pot, about 1to 2 minutes.

In a large mixing bowl add the diced red onion, finely diced sweet bell peppers. Next, add the cooked, still very warm, potatoes, Kosher salt, and fresh ground black pepper. Start with half the prepared pesto, using a rubber spatula, toss gently to combine. If more pesto is needed, add an extra tablespoon or two, toss to combine. Garnish with fresh basil.

There you have it, my Pesto Potato Salad. Serve warm or at room temperature.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/