Name: Pesto Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes; 1 cup basil pesto; 1 cup cherry tomatoes, halved (optional); 1 cup green beans, trimmed and chopped (optional); Salt and pepper to taste

Pesto Potato Salad

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A refreshing twist on a classic dish, this Pesto Potato Salad blends creamy potatoes with vibrant basil-forward pesto, ideal for picnics and casual lunches.

Author: dale-brown
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Side Dish
Method: Boiling
Cuisine: American
Diet: Vegetarian

Ingredients

2 pounds Yukon Gold potatoes
1 cup basil pesto
1 cup cherry tomatoes, halved (optional)
1 cup green beans, trimmed and chopped (optional)
Salt and pepper to taste

Instructions

Boil the potatoes until they are fork-tender.
Drain the potatoes and let them cool.
Prepare your pesto if making from scratch, or measure out store-bought.
Combine the cooled potatoes with the pesto and any additional vegetables.
Toss everything gently until well combined.
Chill the salad for some time to let the flavors meld.

Notes

For best results, use firm, waxy potatoes and adjust seasonings as needed. Fresh lemon juice can brighten the dish.

Find it online: https://tasty.pedrorecipes.com/pesto-potato-salad/