| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 450 |
| Total Fat | 27 g |
| Saturated Fat | 5 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 665 mg |
| Serving Size | 1 of 6 servings |
| Calories | 450 |
| Total Fat | 27 g |
| Saturated Fat | 5 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 665 mg |
Reviews
My family really enjoyed this salad. The pesto will become a staple in my file for more that just potatoes. The first thing my Mother did was put it on a cracker and loved the taste! After the “pesto turning brown” comment the remaining salad will go into a small container with a layer of plastic wrap to limit the chance of oxidation. Thanks for a wonderful recipe!
It may not look good, but it is pretty tasty! Thank you Pat! I am thinking about making this again for next year’s summer picnic :
I almost didn’t make this due to comments about browning below. However, I did and am glad I did. The review mentioned it needed seasoning – I added salt and pepper to taste and it was fine;I also added 1/2 chopped Vidalia onion and a few sliced radishes. Got really good reviews – and next to no leftovers. Really, I had people who normally don’t like potato salad going for seconds. Make this for your next picnic – guaranteed a hit.
This was easy and different. The cook-out folks loved it. Thanks Pat.
Very disappointed with this recipe. Made it for the first time yesterday for a Fourth of July picnic, and almost didn’t take it to the picnic because it looked so unappetizing. I followed the recipe (and video) to a tee, and laid on the pesto right after the potatoes were drained. The salad tasted bland. (I think it would have helped had the recipe cited a salt measurement.) So I re-salted the salad and that helped a bit. Then I put it in the fridge to meld the flavors and the pesto turned brown, and–not surprisingly–the oil congealed. Yuck. At room temperature, the salad tasted slightly more appetizing, but it wasn’t that good.
Having said all this, I will say that the pesto itself was marvelous. The addition of mint, lemon, and red pepper flakes was inspired, and I will make the pesto again and again for use as a sauce for pasta and fish. But with potatoes, it didn’t work for me.
Absolutely fabulous! I’ll never again make a “typical” potato salad now that I found this recipe!
I saw this episode on tv and knew I had to try the recipe. If you like pesto, you will love this recipe. I was eating the potatoes while they were still warm. I followed the recipe pretty much to the t and the flavors of the cheese, basil and pepper flakes really came through.
This was very tasty, i preferred it room temperature but my honey and the boys preferred it warm. I added a little more seasoning(i did not add enough during the mixing I dont think)… will make again
This is a great salad. I had it warm as a side dish and it was delicious that way. I added the juice of 2 lemons, which made it tart, but good. Living in hot Florida, this is now my go-to dish for outdoor picnics!
This was an amazing healthier potato salad! I would just increase the amount of pesto so the potatoes are coated a little more evenly. Even the following morning I quickly sautéed them and made delicious home fries!