Pesto Smashed Potato Salad
User Reviews
5.0
3 reviews
Excellent
Pesto Smashed Potato Salad
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Boiled, then baked garlic, parsley smashed potatoes are tossed in basil pesto with arugula & green onions for a delicious twist on traditional potato salad!
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Ingredients
- 24 oz baby potatoes
- 3 tbsp butter melted
- 4 cloves garlic crushed
- 1 tbsp parsley
- ½ tsp sea salt
- ¼ cup basil pesto
- 1 cup arugula
- 3 green onions thinly sliced
- ¼ cup fresh grated parmesan cheese
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Instructions
- Preheat the oven to 450°F.
- Add the potatoes to a large pot of boiling water, cook until tender, 15-20 minutes.
- Drain the potatoes then place on a baking sheet and smash each potato with a fork. (You’ll probably need 2 baking sheets for this, or one really really large baking sheet.)
- In a small bowl, combine the butter, garlic, parsley and sea salt.
- Brush over each potato.
- Place into the oven and bake for 18-20 minutes.
- Remove the potatoes from the oven and place in a large bowl, allow to cool for 5-10 minutes, then toss with the pesto, and gently mix in the arugula and green onions.
- Serve topped with fresh grated parmesan cheese.
Nutrition Information
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Serving
6serving
Calories
200kcal
(10%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
18mg
(6%)
Sodium
417mg
(17%)
Potassium
514mg
(15%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
610mg
(12%)
Vitamin C
25.4mg
(28%)
Calcium
95mg
(10%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 6serving | |
| Calories | 200kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 417mg | 17% |
| Potassium | 514mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 610mg | 12% |
| Vitamin C | 25.4mg | 28% |
| Calcium | 95mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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