This Pesto Potato Salad requires no mayonnaise, so it travels 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 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; times may vary
Yields: 6 to 8 servings
Equipment: cutting board, chef’s knife, 1 (6-quart) stockpot, Colander, large mixing bowl. long-handled slotted cook’s spoon, rubber spatula

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

Instructions:
Wash and scrub the potatoes of 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. The 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, for about 1-2 minutes.

In a large mixing bowl, add the diced red onion and 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, and toss gently to combine. If more pesto is needed, add an extra tablespoon or two, and toss to combine. Garnish with fresh basil.

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

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

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