Recipes - print - Pesto Potato Salad

Pesto Potato Salad - Recipe

These Mediterranean flavors, usually associated with pasta salads, are equally good in a potato salad.
view recipe online: https://www.recipetips.com/recipe-cards/t--2532/turkey-tetrazzini.asp
Pesto Potato Salad Recipe
Directions
  • Cover potatoes with cold water in a pan large enough to hold them in a single layer. Add 2 teaspoons salt and bring to a boil. Simmer, with lid ajar, until just tender when pierced with a sharp knife, 20-30 minutes, depending on size of potatoes. Drain thoroughly.
  • As soon as potatoes are cool enough to handle, peel and dice. Sprinkle vinegar over and mix in gently.
  • Add pesto, thinning, if necessary, with water or cream, and tomatoes. Mix thoroughly but carefully. Taste for seasoning; add salt, if necessary.  Serve at room temperature or cover and chill. 
 
 
Prep Time: 10 minutes
Cook Time: 20 minutes
Container: saucepan, mixing bowl
Servings: 6
Serving Size: 1 cup
Ingredients
-2 pounds medium sized potatoes, preferably red or Yukon Gold
-2 tablespoons vinegar
-1/3 cup pesto, bottled or home made (use more, if desired)
-1/4 cup sun dried tomatoes, chopped
-2 teaspoons salt--more, if needed
- cream, half-and-half, or water, as needed, to thin pesto