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
PESTO-YOGURT POTATO SALAD
Basil pesto and tangy Greek yogurt are the power couple behind this fresh, flavorful potato salad. You can use store-bought pesto for the sauce in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 3
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer; cook until potatoes are tender when pierced with a knife, 25 minutes.
- Drain potatoes in a colander and rinse under cold water until cool. Shake off excess water and transfer potatoes to a large bowl. Add Pesto-Yogurt Sauce and toss to coat. Season with salt and pepper.
Nutrition Facts : Calories 338 g, Fat 16 g, Fiber 5 g, Protein 16 g, SaturatedFat 5 g
GRILLED POTATO SALAD WITH PARSLEY PESTO
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium.
- In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.
- In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.
- Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.
PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
BASIL PESTO POTATO SALAD
Delicious and green. A must-have recipe for your Saint Patrick's Day meal.
Provided by thowlett1959
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
- Peel potatoes and cut into 1/4-inch thick slices. Place in a large bowl. Sprinkle with salt. Add white wine, olive oil, and lemon juice; toss lightly to combine.
- Mix mayonnaise and pesto together in a small bowl. Pour over potato salad and toss gently. Garnish with red onion. Chill until serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.2 g, Cholesterol 10.1 mg, Fat 17.4 g, Fiber 5.5 g, Protein 8.5 g, SaturatedFat 3.4 g, Sodium 470.1 mg, Sugar 4.7 g
PESTO POTATOES
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size. Do not let potatoes get mushy.
- Turn on the food processor, and put the garlic through the feed tube to process.
- Wash, dry and remove basil leaves from the stems. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl. Blend throughly. Season to taste with pepper, and mix in pine nuts.
- When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 26 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 14 grams, Sodium 367 milligrams, Sugar 6 grams
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
PESTO-YOGURT SAUCE
Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta, or soup. Use it as a sandwich spread or rub under the skin of a whole chicken before roasting.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- In a small bowl, mix together pesto and yogurt. Season with salt and pepper.
Nutrition Facts : Calories 94 g, Fat 8 g, Protein 3 g
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
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
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
HEALTHIER POTATO SALAD
Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
Provided by Angela Nilsen
Categories Buffet, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
- While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.
Nutrition Facts : Calories 215 calories, Fat 12.1 grams fat, SaturatedFat 2.7 grams saturated fat, Carbohydrate 21.9 grams carbohydrates, Sugar 4.5 grams sugar, Fiber 2 grams fiber, Protein 4.5 grams protein, Sodium 0.5 milligram of sodium
POTATO SALAD
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.
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- In a large sheet pan, toss the halved potatoes with 1/4 cup olive oil, about 1 teaspoon salt, and ground black pepper. Arrange in an even layer, flat side down. Tip: Divide into 2 sheet pans if the potatoes are too crowded in one pan.
- Roast potatoes for about 25 to 30 minutes, flipping after about 18-20 minutes. Remove from oven and set aside.
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