This cool, creamy potato salad (I like it as a side for salmon) gets a flavor boost from herb-filled pesto, crunchy pine nuts and bright lemon zest.
- 3-4 pounds fingerling potatoes
- Kosher salt
- 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
- 1/2 cup pine nuts, toasted
- 1 bunch basil, freshly torn into small pieces
- Shaved Parmesan cheese
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.
Place the potatoes and dressing in a bowl and toss. Serve garnished with pine nuts, basil and/or Parmesan sprinkled over the top.