Pesto Potato Salad

Name: Pesto Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1.5 lbs. potatoes; 1/2 bunch Italian parsley; 1 clove garlic; 1/4 cup grated parmesan; 1 Tbsp lemon juice; 1/8 tsp salt; 2 Tbsp olive oil; 2 Tbsp mayonnaise

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Calories
181 kcal
Course
Side Dish, Dinner
Cuisine
American

Pesto Potato Salad

Nancy Wheeler

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Parsley Pesto Potato Salad is an inexpensive, filling, and vibrantly flavored side dish that's perfect for any summer meal.

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Ingredients

Servings

1.5 lbs. potatoes $3.65
1/2 bunch Italian parsley $0.70
1 clove garlic $0.08
1/4 cup grated parmesan $0.36
1 Tbsp lemon juice $0.04
1/8 tsp salt $0.01
2 Tbsp olive oil $0.32
2 Tbsp mayonnaise $0.15

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Instructions

Add the potatoes to a pot and cover with water. Add about a tablespoon of salt to the water, cover the pot, and bring the water to a boil.
Boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the potatoes and allow them to cool.
While the potatoes are boiling, make the pesto. Add the parsley, garlic, Parmesan, lemon juice, salt, and olive oil to a food processor. Pulse until the ingredients form a slightly chunky paste.
Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that the flavor will mellow some once the mayonnaise is added and the pesto is mixed with the potatoes, so you want it to be strongly flavored.
Stir the mayonnaise into the pesto to create the creamy pesto dressing.
Once the potatoes have cooled enough to handle, slice them in half (or cut them into 1-inch pieces if using larger potatoes).
Add the potatoes and dressing to a bowl and stir until the potatoes are well coated. Serve immediately or refrigerate until ready to eat.