| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds multicolored fingerling potatoes, cut into 1-inch rounds
- Kosher salt and freshly ground black pepper
- 1/4 cup white vinegar
- 1/2 cup mayonnaise
- 1/4 cup pesto
- 1 heaping tablespoon drained capers, roughly chopped
- 1 tablespoon Dijon mustard
- Zest and juice from 1/2 lemon
- 2 cups crushed jalapeno kettle chips
Instructions
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook until potatoes are tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. While potatoes are hot, add the vinegar and toss gently with a rubber spatula so the potatoes absorb all that vinegar flavor.
- Meanwhile, mix together the mayo, pesto, capers, Dijon and lemon zest and juice.
- Drain any excess vinegar that the potatoes haven’t absorbed, then mix the potatoes with the dressing and season to taste. Top with crushed kettle chips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 303 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 538 mg |
Reviews
Liked the recipe but did make some changes. Used gold potatoes because that’s what I had. Don’t like vinegary salad to I left out the vinegar but did add the rest when the potatoes were warm because they tend to absorb more flavor that way. I also added red bell peppers and sliced sugar snap peas just to give it a little crunch. Tasted great warm and even better cold. It’s a keeper, if you like pesto. I make my own every summer!
Turned out great! Paired it with the peach bbq chicken in the same episode and they balance each other perfectly. Adjustments: bag Of fingerly potatoes was 24 ounces so just scaled back on ingredients. I DID NOT use the capers as personal preference and felt it still tasted great. I’m not a huge pesto person so either scale back or be prepared for how powerful the pesto is in the dish.
This recipe is delicious. I added Jalapeños to the dressing because I didn’t have the Jalapeño potato chips and it was fantastic. Will definitely make these again but maybe cut down on the lemon a bit.
Deliciously different. I used cider vinegar and next time I will use more potatoes as the dressing makes a lot. I used only 4 cups thickly sliced potatoes this time.
Delicious! Important- after you pour in vinegar and turn potatoes over with spatula to coat, drain off the excess vinegar.
Way too much vinegar! Great concept but just too acidic
I saw this on The Kithcen this past weekend, and it looked great. I followed the recipe to the letter, even weighing the potatoes instead of eyeballing them. Just didn’t like this recipe; with the vinegar going straight to the potatoes, it made the finished dish much too astringent for me. The pesto was also not a good addition, IMHO.
This recipe was sooo Good!! And it tasted even better the next day, I love when that happens.
What a great dish! Followed the recipe exactly and I wouldn’t change a thing! Will definitely be on repeat!! thank you, Jeff, for your sharing.
Very good! Love the flavor!