Description
This vibrant potato salad gets a fresh upgrade with homemade or store-bought basil pesto, adding bright herbaceous flavor to tender potatoes. Perfect for picnics, BBQs, or as a tasty side dish.
Ingredients
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2 lbs baby potatoes, halved or quartered
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1/2 cup basil pesto
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1/4 cup mayonnaise
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1/4 cup grated Parmesan cheese
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2 tbsp fresh lemon juice
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2 green onions, thinly sliced
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Salt and pepper, to taste
Instructions
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Cook Potatoes: Boil potatoes in salted water until tender, about 15–20 minutes. Drain and let cool slightly.
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Mix Dressing: In a large bowl, whisk together pesto, mayonnaise, Parmesan, and lemon juice.
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Combine: Toss potatoes with the pesto dressing until well coated. Stir in green onions. Season with salt and pepper.
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Chill & Serve: Refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
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Use fingerling or Yukon Gold potatoes for the best texture.
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For extra crunch, add chopped celery or toasted pine nuts.
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Swap mayonnaise for Greek yogurt for a lighter version.
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Garnish with fresh basil leaves for added color and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Sugar: 2g
- Sodium: 300
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g