Italian Pesto Potato Salad
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 1⁄2 cup refrigerated basil pesto, BUITONI
- 1⁄4 cup red wine vinegar
- 2 lbs red potatoes, cooked, peeled, cubed and cooled
- 4 large hard-boiled eggs, peeled and finely chopped
- 1⁄2 cup pancetta, cooked and crumbled
- 1⁄2 cup celery, sliced
- 1⁄2 cup green onion, sliced
- 1⁄2 cup red bell pepper, diced
- 1⁄4 cup pine nuts, toasted
directions
- Combine pesto and vinegar in small bowl; set aside.
- Combine potatoes, eggs, pancetta, celery, green onions, red pepper and pine nuts in large bowl.
- Drizzle pesto dressing over potato mixture and toss lightly until well coated.
- Refrigerate for 1 hour and serve.
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RECIPE SUBMITTED BY
pink cook
United States
I learned how to cook since I was young helping my dear Mom in the kitchen.
Also like to combine ideas or ingredients from different recipes to create some of my own, so my dear husband and my family enjoy what I cook.