Pesto Potato Salad Food
PESTO POTATO SALAD
Make and share this Pesto Potato Salad recipe from Food.com.
Provided by Auntie Mags
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil potatoes salted water until soft, about 15 minutes.
- Drain water.
- Add salt and pepper to taste.
- Add pesto and stir.
- Serve warm.
Nutrition Facts : Calories 69, Fat 0.1, Sodium 41.8, Carbohydrate 15.7, Fiber 2.4, Sugar 1.1, Protein 1.7
PESTO POTATO SALAD
Just like regular potato salad- but with a little extra touch. This recipe works well with additions of other herbs and spices, or vegetables and is great with a few sprinkles of parmesan. Enjoy!
Provided by Lady Clare
Categories Potato
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together mayo, pesto, salt & pepper, and garlic.
- In a large bowl, combine potatoes, celery, eggs and onion.
- Stir dressing into potato mixture. Enjoy!
Nutrition Facts : Calories 467, Fat 17.4, SaturatedFat 3.2, Cholesterol 169.2, Sodium 651.6, Carbohydrate 67.9, Fiber 7.6, Sugar 6.4, Protein 11.8
DOUBLE POTATO SALAD WITH PESTO
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook until potatoes are tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. While potatoes are hot, add the vinegar and toss gently with a rubber spatula so the potatoes absorb all that vinegar flavor.
- Meanwhile, mix together the mayo, pesto, capers, Dijon and lemon zest and juice.
- Drain any excess vinegar that the potatoes haven't absorbed, then mix the potatoes with the dressing and season to taste. Top with crushed kettle chips.
PESTO POTATO SALAD WITH GREEN BEANS
Categories Salad Bean Herb Onion Potato Side Vegetarian Quick & Easy Graduation Summer Vegan Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.
PESTO POTATO SALAD
Presto! It's pepped-up potato salad with pesto, peppers and pine nuts! Please have plenty!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 9
Number Of Ingredients 4
Steps:
- Mix potato salad, pesto and bell pepper in large bowl.
- Just before serving, sprinkle with pine nuts.
Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg
TANGY PESTO POTATO SALAD
A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.
Provided by ELKEHINZE
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
- Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 36.1 g, Cholesterol 223.1 mg, Fat 15.8 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 3.4 g, Sodium 516.1 mg, Sugar 8.3 g
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- Place the potatoes in a large pot, cover them with cold water, then sprinkle with 1/2 teaspoon kosher salt. Bring to the pot to a boil, reduce heat to a simmer, then cook until fork tender, about 10-15 minutes. With a slotted spoon, gently remove the potatoes from the water and place them in a large bowl. Set aside.
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- Preheat oven to 350°. Roast ⅔ cup walnuts on a small rimmed baking sheet until golden brown and toasty-smelling, 8–10 minutes. Let cool. Set aside 4 or 5 walnuts halves for serving.
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