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Warm Pesto Potato Salad


Serves: 4

Prep Time: 5 minutes

Cooking Time: 25 minutes

Difficulty: Easy

Comments

This salad is best served warm or room temperature.

Ingredients

1 1/2 pounds potato(es), red

1/3 cup pesto sauce (prepared)

1 tablespoon olive oil

2 teaspoons vinegar, cider

1 pepper(s), bell, red, yellow, or green, chopped

1 pepper(s), bell, red, yellow, or green, chopped

1/2 onion(s), red, chopped

1/4 cup basil, fresh, chopped

Preparation

Wash the potatoes and place in a medium or large pot. Cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat to medium and cook the potatoes for about 15 to 20 minutes until fork tender (depending on the size of the potatoes). Drain the potatoes and spread them out on a plate or baking sheet to cool so that you can handle them. In a large bowl, mix the oil, vinegar, and pesto. Chop the onion and the peppers into small pieces and add to the bowl and mix with the dressing. Cut the potatoes into bite size pieces and add to the bowl. Add the chopped basil and mix well. Best served warm or at room temperature. This salad works better at outdoor parties and picnics than a traditional mayonnaise based potato salad that would spoil easier.

Nutrition

Per Serving About: 290 calories, 14 g fat, 3 g saturated fat, 8 g protein, 35 g carbohydrates, 5 g dietary fiber, 180 mg sodium


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