Best 3 Basil Pesto Potato Salad Recipes
Feast your taste buds on a culinary journey with our tantalizing Basil Pesto Potato Salad, a vibrant and flavorful dish that blends the earthy goodness of potatoes with the aromatic freshness of basil pesto. This delectable salad is a symphony of textures and flavors, featuring tender boiled potatoes tossed in a creamy, nutty pesto dressing, accented with vibrant cherry tomatoes, crisp red onions, and a hint of garlic and lemon. Indulge in the zesty Lemon Herb Grilled Chicken Skewers, where succulent chicken is marinated in a blend of zesty lemon, aromatic herbs, and a touch of garlic, then grilled to perfection. Experience a burst of Mediterranean flavors with our savory One-Pot Mediterranean Pasta, a delightful combination of colorful vegetables, tender pasta, and a flavorful tomato-based sauce infused with aromatic herbs and spices. And for a sweet and refreshing finish, treat yourself to our delectable Strawberry Shortcake Bites, where layers of fluffy biscuits, sweet strawberries, and creamy whipped cream come together in perfect harmony. Each recipe offers a unique culinary experience, promising a delightful and memorable meal.
Check out the recipes below so you can choose the best recipe for yourself!
PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
CREAMY LEMON BASIL POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
- Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
- Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
- Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. Add more dressing to taste.
- Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.
POTATO SALAD WITH PESTO AND BACON
Inspired by leftover baby new potatoes and a big batch of homemade pesto, I came up with this yummy salad that's quite different from a traditional potato salad. I hope you like it!
Provided by Lennie
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though.
- In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
- In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
- Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
- Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well.
- This recipe would easily double, if not triple.
Nutrition Facts : Calories 164.2, Fat 6.8, SaturatedFat 2.2, Cholesterol 10.4, Sodium 129.8, Carbohydrate 23.3, Fiber 3.1, Sugar 2.9, Protein 4
Tips:
- Select the right potatoes: Opt for firm, waxy potatoes like Yukon Gold, Red Bliss, or fingerling potatoes. These hold their shape well in the salad.
- Cook the potatoes properly: Boil the potatoes until they are tender but still have a slight bite to them. Overcooking will make them mushy.
- Make a flavorful pesto: Use fresh basil, garlic, Parmesan cheese, pine nuts, and olive oil to make a vibrant and aromatic pesto. Adjust the ingredients to your taste preferences.
- Let the flavors meld: Once the pesto and potatoes are combined, let the salad rest for at least 30 minutes to allow the flavors to meld. This will result in a more cohesive and delicious dish.
- Serve with accompaniments: Basil pesto potato salad pairs well with grilled or roasted meats, fish, or tofu. It can also be served as a side dish for picnics, potlucks, or barbecues.
Conclusion:
Basil pesto potato salad is a delightful and versatile dish that is perfect for summer gatherings. The combination of tender potatoes, flavorful pesto, and fresh herbs creates a salad that is both satisfying and refreshing. With its vibrant colors and delicious taste, this salad is sure to be a hit at any party or potluck.
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