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Pesto Potato Salad

Pesto Potato Salad

Linda Lou
This Pesto Potato Salad requires no mayonnaise, so it travels well
Prep Time 12 minutes
Cook Time 12 minutes
0 minutes
Total Time 27 minutes
Course Side Dish
Cuisine American
Calories 431 kcal

Equipment

  • 1 cutting board
  • 1 chef's knife
  • 1 stockpot 6-quart
  • 1 colander
  • 1 mixing bowl Large
  • 1 long-handled cook's slotted
  • 1 rubber spatula

Ingredients
  

  • 2 pounds Red Bliss potatoes Quartered (waxy potatoes work best)
  • 1/2 cup red onion Finely diced
  • 1 cup multi-colored sweet peppers Finely diced (mix red, yellow, and orange)
  • 1 7-ounce container store-bought basil pesto Found in the refrigerated section
  • 1 tbsp kosher salt
  • 1 tsp black pepper Freshly-ground

Garnish:

  • basil leaves 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.
    Pesto Potato Salad

Notes

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.
Keyword potato salad, salad dishes, side dishes, vegetarian dishes
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