Sunny's Easy Pesto Potato Salad
Plate of potato salad
Alamy Stock Photo
print recipe
Rating:
3.7857144 (28 rated)
Servings:
4-6

This cool, creamy potato salad gets a flavor boost from herb-filled pesto, crunchy pine nuts and bright lemon zest.

Ingredients

  • Potatoes

    • 3 to 4 pounds fingerling potatoes
    • Kosher salt
  • Dressing

    • 1 cup Greek yogurt
    • 1/2 cup basil pesto, store-bought or homemade
    • 1 teaspoon agave nectar
    • 1 lemon, zested
    • Kosher salt and black pepper
  • Garnish

    • 1/2 cup pine nuts, toasted
    • 1 bunch basil, freshly torn into small pieces

Preparation

For the potatoes:

Make an ice bath in a large bowl with plenty of ice and water, set aside.

In a large pot add cold water and a nice big pinch of salt. Stir to dissolve. Add potatoes whole and turn the flame on to high heat. Once boiling check every few minutes or so for texture, but remove from the pot when just under fork tender, about 12-16 minutes.

Place immediately in the ice bath and let chill until they are cool enough to handle. Cut potatoes into 1-inch discs. Set aside.

For the dressing:

In a medium bowl, whisk together the yogurt, pesto, agave and lemon zest. Taste and season with salt and pepper, as needed.

To assemble:

Place the potatoes and dressing in a bowl and toss. Serve garnished with pine nuts and basil sprinkled over the top.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Zesty potato salad: It's easy to make for your Father's Day barbecue

Play Video - 4:00