Description
A fresh and flavorful potato salad made with pesto.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes.
- Drain and let the potatoes cool slightly.
- Cut the potatoes in half and place them in a large bowl.
- Add the pesto, cherry tomatoes, and Parmesan cheese.
- Toss to combine and season with salt and pepper.
- Serve warm or chilled.
Notes
- Use homemade or store-bought pesto.
- Add more vegetables like bell peppers or cucumbers for extra crunch.
- This salad can be made a day in advance for better flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Pesto Potato Salad