Pesto Potato Salad Recipe:- For the season of barbecue, everyone has to have a wonderful potato salad. A lemony basil pesto is used in this Pesto Potato Salad, which does not contain any mayonnaise. A generous amount of garden-fresh basil, parmesan cheese, fresh lemon, a touch of garlic, and a great deal of flaky sea salt are all components of the pesto in plenty. You may even add some eggs that have been hard-boiled for a little bit of additional protein. As a result of the absence of mayonnaise, this potato salad is significantly less heavy. Refreshing, vibrant, and utterly mouthwatering in every way!
Pesto Potato Salad Recipe
It is undeniable that being in Los Angeles this week has made things feel a great deal more like spring-time. In spite of the fact that the temperatures are only in the middle of the 60s, which, to tell you the truth, is way too chilly for me, the sun has been shining, and the flowers that are blooming on each and every tree make me so happy. It is undeniably springtime in this location, and the fact that the weather is warm and sunny means that potato salad season has arrived.
Due to the fact that I did not consume potato salad as a child, I made it a point to steer clear of it whenever it was offered to me. The creamy, cold potatoes were never anything that appealed to me, especially when they were presented next to the cheesy potatoes that were served steaming hot. Which is better: cold potatoes without cheese or heated potatoes with cheese? There’s no question in my mind that this was the best option.
It wasn’t until I cooked this vegan potato salad a year ago that I started having a positive attitude toward this salad that is perfect for warm weather. Potato salad has the potential to be quite delicious if it is prepared correctly. There is not a single aspect of this pesto-tossed potato salad that I do not adore. It is cheesy, herbaceous, and quite easy to prepare.
Begin with a mixture of baby potatoes and a handful of fingerling potatoes, as this is my preferred method. Each of the many forms and textures contributes a flavor that is slightly distinct from the others. The potatoes should be boiled first, and then they should be left in the saucepan to steam. This results in a potato that is cooked to perfection, with a tender texture in the middle and without the slightest hint of dryness!
During the time when the potatoes are boiling, I prefer to get started on the eggs that have been soft-boiled. I always use this recipe for eggs that just takes seven minutes, and each and every time, they come out perfectly. The inclusion of the eggs not only gives the salad an additional splash of color and taste, but also gives it a really great toughness. As a result, the salad has a more “traditional” flavor thanks to their addition.
While I did add some fresh spring lemon to the pesto, I made sure to keep the recipe as straightforward as possible. Many fresh basil leaves, a high-quality Parmesan cheese, pine nuts, and olive oil are required. Tossing the warm potatoes with the pesto is, in my opinion, the most important step in making this salad. When the pesto is applied to the potatoes, you will notice that the aroma of basil is immediately present. When you reach this point, you get a profound realization about how delicious the salad is going to ultimately be!
Whenever you are ready to serve the salad, you can do it while it is still warm…You may even chill it and serve it cold instead. It’s wonderful in either case! Be sure to add the eggs shortly before serving, just before you serve.
I prepared this potato salad for our family supper a few weeks ago, while my brothers were in town, because they were visiting. They were surprised to find that they enjoyed this salad, despite the fact that they were hesitant to try it because these potatoes were not their typical baked cheesy potatoes. They even went back for more of what they had. I should mention that they did not show a great deal of concern for the eggs. They saw them as an unusual addition to the group. What the heck, you can’t win everything, can you? Take out the eggs for those who are finicky eaters!
The point I’m trying to make is that you should give this potato salad a shot, even if you don’t particularly enjoy it. Traditional potato salad is not what you’ll find here. The dish is more like to pesto that has been combined with potatoes. In addition, let’s be honest: there is absolutely nothing about that that isn’t awesome!
It is even possible to prepare this in advance. Clearly, this is an excellent choice for hosting guests, and it is an excellent choice for the Memorial Day weekend!
Ingredients
- 2 pounds mixed baby potatoes, and or fingerling potatoes
- 2 cloves garlic, peeled
- kosher salt
- 2 cups fresh basil
- 2 tablespoons toasted pine nuts
- 1/3 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil
- zest and juice of 1 lemon
- 1 pinch crushed red pepper flakes
- 2 tablespoons salted butter
- 4 hard boiled eggs, halved or quartered (optional)
Instructions
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1. Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.
2. Meanwhile, make the pesto. In a blender or food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until chunky smooth.
Advertisement3. Cut the potatoes in half and add to a large serving bowl, tossing them with the butter. Reserve 1/4 cup pesto for serving, and then add the remaining pesto and a pinch of pepper to the bowl with the potatoes. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Add the eggs just before serving and drizzle with reserved 1/4 cup pesto. Can be served at room temp or cold.