Prep 10 mins
Cook 25 mins
A rich savoury change from the basic potato salad.
- Boil potatoes salted water until soft, about 15 minutes.
- Drain water.
- Add salt and pepper to taste.
- Add pesto and stir.
- Serve warm.
This was a simple, quick, very creative recipe that was a great twist on an old family fave. We felt like we were missing in this recipe the little bit of the kick that we're used to. So, next time I'll adapt it to our tastes with a flavored pesto sauce (like sun-dried tomato pesto) instead of just plain basil; crushed red pepper flakes for spice; and a flavorful cheese like feta, bleu cheese, or even pepperjack. I am also very interested in trying this recipe with pasta instead of potatoes. Thanks for a wonderful recipe, Auntie Mags!
Doesn't get much easier than this! Incredible flavor and I used store bought pesto! Makes a wonderful side dish. Thanks Auntie Mags.
This is a great summer salad. I didn't have baby potatoes--used Yukon Gold and cut into largish chunks. I think baby potatoes would be nicer (now that I think about it!), as the Yukon Golds got a bit mushy and they didn't cook too long...I think it's their nature to get mushy. Well, anyway! As suggested by a previous review-er, I added a sniblet of roasted red pepper, after first tasting it with just the pesto & salt, the red pepper added a nice tangy kick. Also, I added a smidgen of butter because I'm a butter-aholic (I do live in the Dairy State, so please try to understand). Served with bbq'd chicken, watermelon-mango salad and peach claufouti. All Zaar recipes!!! Yummy-ola!!!