Pesto Potato Salad

Name: Pesto Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lbs (1kg) waxy potatoes; 5 large eggs; 7 oz (200g) green beans; 10 cherry tomatoes; 1/2 cup (45g) shaved pecorino cheese; 1 tablespoon Frying oil; 3.5 oz (100g) prosciutto crudo; salt and pepper; 3-4 cups (45g) basil leaves, a handful; 1/2 cup (45g) grated parmesan cheese; 1 clove garlic; 1 tablespoon pine nuts; zest grated from 1 lemon; 1 tablespoon lemon juice; 1/3 cup (80ml) olive oil; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4 servings
Calories
560 kcal
Course
Side Dish, Dinner
Cuisine
Italian-American Fussion

Pesto Potato Salad

Yael Holden

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

for the salad:

2 lbs (1kg) waxy potatoes
5 large eggs
7 oz (200g) green beans
10 cherry tomatoes
1/2 cup (45g) shaved pecorino cheese or parmesan
1 tablespoon Frying oil
3.5 oz (100g) prosciutto crudo or bacon
salt and pepper to taste

for the lemon basil pesto sauce:

3-4 cups (45g) basil leaves, a handful
1/2 cup (45g) grated parmesan cheese
1 clove garlic
1 tablespoon pine nuts or cashews/almonds
zest grated from 1 lemon
1 tablespoon lemon juice
1/3 cup (80ml) olive oil
salt and pepper to taste

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Instructions

Prepare the vegetables: Peel the potatoes and cut into large chunks, about 1.5-inch (4 cm). Trim green beans (only the stem ends) and cut in half. Cut cherry tomatoes in half. Shave pecorino cheese into strips with a vegetable peeler.
Cook the eggs and potatoes (I'm cooking the eggs and potatoes in the same pot but you can cook them separately if you wish): Add the potatoes into a large pot and pour in boiling water. Salt the water generously, bring to a boil and cook over medium-low heat for 8 minutes. Add the eggs to the pot: use a large spoon to lower the eggs into the boiling water, bring water to a boil, and cook for 9 minutes. When the time is up, transfer the eggs to an ice bath (a bowl filled with cold water and ice cubes or just very cold water) and crack their shells immediately with a spoon (this helps to peel them). Drain the potatoes and leave them in the pot.
Cook the green beans: add the green beans into a medium pot, pour in boiling water, salt the water. Cook the green beans until tender, about 2-3 minutes for thin green beans or 6-7 minutes for thick beans.
Make the pesto: Add all the ingredients for the pesto sauce except the olive oil into a food processor. Pulse until a thick paste forms (scrape the ingredients from the sides of the bowl from time to time). Add the olive oil and pulse the sauce at the lowest speed until well combined. Season to taste with salt and pepper. Add the pesto sauce to warm potatoes and toss to coat.
Cook prosciutto: Heat 1 tablespoon of oil in a non-stick pan over medium heat. When hot, add prosciutto slices and cook (in batches) until browned and crispy on both sides. Transfer to a plate lined with paper towels to drain excess fat.
Assemble the salad: Peel the eggs and cut into large chunks. Add the eggs, green beans, cherry tomatoes, and pecorino cheese to the pot with potatoes. Toss everything together, season with salt and pepper if necessary. Divide the salad onto plates and top with crispy prosciutto broken into smaller pieces.
Enjoy!

Notes

To add even more flavor to this salad you could roast the potatoes: cut the potatoes into large chunks, toss with olive oil, salt and pepper, and place on a large tray, make sure to not overcrowd the potatoes and bake them in batches if necessary. Roast at 425°F/220°C for about 20-30 minutes or until fork-tender and browned.
Best potatoes for potato salad: waxy potatoes (like fingerling potatoes, red potatoes, white potatoes, or new potatoes) or all-purpose potatoes (like Yukon Gold).
You could also use other types of pesto, like parsley pesto, arugula pesto, celery leaf pesto, or ramp/wild garlic pesto or store-bought pesto (make sure to add lemon juice, lemon zest, and more olive oil to these recipes).
This salad is great for any potluck party or picnic. It's also great as a work lunch. It can be served as a side dish or even as a light dinner.
It tastes best slightly warm or at room temperature. It tastes best made fresh. Don't try to reheat it or the cheese will melt. Pesto sauce also tastes best when it's not reheated. You can store it in the fridge for up to 3 days but the salad loses its bright color a bit. Store the crispy prosciutto separately from the salad or it won't be crispy anymore. Take the salad out of the fridge about 1-2 hours before you plan on serving it. How to make it ahead: for the best result, you can cook all the vegetables, prepare the sauce and store it separately. Combine before serving (this salad tastes best though when slightly warm potatoes are tossed with sauce).
Calories = 1 serving (1/4 of the recipe). This is only an estimate!