Picnic Potato Salad
Picnic Potato Salad
Mix boiled red-skinned potatoes with a quick homemade pesto sauce for a hearty picnic side that's good served cold or at room temperature.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 527
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 527
salt
3 pounds small red skinned potatoes, quartered
1 cup packed basil leaves
1/4 cup packed mint leaves
4 garlic cloves, peeled
1/2 cup toasted, chopped pecans
1 lemon, juiced
freshly ground black pepper
1/2 cup parmesan
1 teaspoon red pepper flakes
1/2 cup olive oil
Directions:
Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.
Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.
Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.
Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.
Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.
