Pesto potato salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
This easy to make Pesto Potato Salad is a great summer side dish! Low effort and can be made ahead of time. Packed with flavor from just a few ingredients and a real crowd pleaser.
Servings: 6 side servings
Ingredients
- 2 pounds small new potatoes or baby potatoes, scrubbed and cut in half or quartered, depending on size
- ¾ cup pesto
- 1 small lemon, juiced
- ½ cup sun dried tomatoes packed in oil, drained and sliced
- ½ red onion, sliced
- ½ cup parmesan cheese, grated or shaved
- ½ cup fresh basil, chopped
- Sea salt and ground black pepper to taste
Instructions
Cook the potatoes
-
Add the potatoes to a large pot of salted water. Bring water to a boil, then lower the heat and simmer for about 10-15 mins, depending on the size of the potatoes. The potatoes should be just fork tender.
-
Drain the potatoes and let them steam dry, uncovered, for about 10 minutes.
-
Add the warm potatoes to the serving bowl with the pesto and lemon juice. Gently toss to coat the potatoes. Add salt and black pepper to taste.
Assemble
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Top the potatoes with the with the sliced onions, fresh basil, sun dried tomatoes and parmesan cheese. Lightly toss to combine. Serve at room temperature.