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Potato Salad with Basil Pesto

A recipe for Potato Salad with Basil Pesto (Insalata di Patate con Pesto al Basilico)! Tender pieces of potato are lightly tossed in a homemade pesto vinegar dressing.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 -6 Servings
Course: Salad
Cuisine: Italian

Ingredients

  • 750 grams (1 pound 11 ounces) boiling potatoes
  • 1-3 tablespoons basil pesto see below
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons white wine vinegar plus extra if needed
  • 2 tablespoons pine nuts toasted
  • basil leaves to serve (optional)
Basil Pesto:
  • 1 bunch basil about 70 grams (2 1/2 ounces), leaves picked
  • 1 small garlic clove roughly chopped
  • 80 milliliters (1/3 cup) extra virgin olive oil plus extra if needed
  • 30 grams (1 ounce) pine nuts toasted
  • 50 grams (1/2 cup) grated Parmesan

Instructions

    Cup of Yum
  1. Peel the potatoes and chop to the desired size; Paola likes them pretty chunky.
  2. Place in a saucepan of cold water, add salt to taste and bring to the boil.
  3. Cook for 10-15 minutes, until the potatoes can be pierced with a fork, but are not falling apart.
  4. Drain, then allow them to cool to room temperature (see Note).
  5. To make the pesto, place the basil leaves and garlic in a large mortar with a pinch of sea salt.
  6. Start pounding the basil with the pestle.
  7. Once the leaves have broken down, drizzle in the olive oil, a little at a time, until it becomes creamy. It may seem a little runny, but that's normal at this stage.
  8. Add the pine nuts, pounding until they break apart.
  9. Lastly, using a spoon or spatula, stir in the parmesan, a little at a time.Add sea salt to taste.
  10. If not using the pesto immediately, place in a clean lidded jar, cover with extra olive oil, and seal. Place in the fridge and use within a week. (If storing pesto for longer than that, use a sterilised jar, remember to cover well with oil, keep in the fridge and use within 1 month.)
  11. To make the dressing, place 1-3 tablespoons of the basil pesto in a small jar with the olive oil and vinegar.
  12. Put the lid on the jar and give it a good shake to combine. Taste and adjust the balance of flavours, adding more vinegar or salt if needed.
  13. Place the cooled potatoes in a serving bowl and carefully stir the dressing through. Scatter with the pine nuts and extra basil, if using, and serve.

Notes

  • If the potatoes are still warm when the dressing is stirred through, the basil in the pesto will go dark!