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Stetson Potato Salad
5 from 3 votes

Stetson Potato Salad

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Course: Salad, Others
Cuisine: Vegetarian

Ingredients

  • 3 ½ pounds potato I used a combo of white, red and purple, small
  • 2 shallots diced, small
  • 1 cup buttermilk
  • 2 tablespoons lemon juice
  • ½ cup mayonnaise
  • ½ cup pesto prepared or jarred
  • black pepper freshly ground black pepper
  • kosher salt freshly ground black pepper
  • 2 cups corn kernels
  • 1 ½ cups tomatoes thinly sliced, sun dried
  • 2 cups arugula chopped
  • 1 cup Asiago cheese grated
  • ½ cups Pepitas or pumpkin seeds

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil, add the potatoes and cook for about 15 minutes or until easily pierced with a fork. Drain, cool and then slice into large chunks.
  2. Prepare the dressing by blending the shallots, buttermilk, lemon juice, mayonnaise, pesto and ground pepper and kosher salt, and set aside.
  3. In a large bowl, combine the potatoes, corn, sun dried tomatoes and arugula. Add the dressing and stir to coat. Add the asiago cheese and pumpkin seeds and gently combine. Season with kosher salt and freshly ground pepper as desired. Cover and refrigerate for at least 3 hours and serve.

Notes

  • Slightly adapted from Epicurious
  • Epicurious