Pesto Potato Salad
CALORIES: 302
PREP: 10 minutes
COOK: 8 minutes
This Pesto Potato Salad is the perfect make-ahead recipe for your next summer bbq, potluck or pool party! It comes together using just a few simple ingredients and it stores beautifully so feel free to make a double batch!
Ingredients
| 4 cups | baby potatoes, halved |
|---|---|
| 1/2 cup | pesto sauce |
| 1/4 cup | mayonnaise |
| 1 | lemon, juice |
| 1/3 cup | freshly grated Parmesan cheese |
| 1 | shallot, minced |
| 1/4 cup | chopped fresh basil |
Salt and pepper to taste |
Directions
Cook the potatoes in boiling water until they are fork-tender, about 6 to 8 minutes. Once cooked, drain the potatoes and run them under cold water until they are completely cooled, Transfer them into a large bowl.
While the potatoes are cooking, in a small bowl, whisk together the pesto, mayonnaise, and lemon juice. Season with salt and pepper to taste.
Pour the sauce over the potatoes and add the Parmesan, shallot, and fresh basil. Mix until the potatoes are evenly coated.
Serve immediately or store in the refrigerator for up to 5 days.
| Per serving | |
|---|---|
| Calories (kcal) | 302 |
| Total Fat (g) | 19 |
| Saturated fat (g) | 4 |
| Cholesterol (mg) | 14 |
| Sodium (mg) | 324 |
| Total Carbohydrate (g) | 27 |
| Dietary Fiber (g) | 3 |
| Total Sugars (g) | 2 |
| Protein (g) | 7 |
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