Basil Pesto Potato Salad

Discover a fresh and flavorful twist on the classic potato salad with this Basil Pesto Potato Salad recipe. Combining creamy baby potatoes with homemade basil pesto, this dish bursts with vibrant flavors that are perfect for picnics, barbecues, or family gatherings. Made with high-quality ingredients like fresh basil, crunchy nuts, and a splash of lemon juice, this potato salad not only looks appealing but is also a nutritious addition to any meal. Enjoy impressing your guests with this crowd-pleaser!

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Ingredients

2 pounds baby potatoes (Yukon Gold or red)

1 cup fresh basil leaves, tightly packed

1/3 cup toasted pine nuts (you can also use walnuts or almonds as substitutes)

1/2 cup grated Parmesan cheese

2 cloves garlic, peeled

1/2 cup extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh mozzarella balls (bocconcini), optional

Fresh basil leaves for garnish

Instructions

Cook the Potatoes: Begin by thoroughly washing the baby potatoes under cool water to remove any dirt. Place them into a large pot and cover with ample water, adding a pinch of salt. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat slightly and let the potatoes cook for about 15-20 minutes, or until they are fork-tender. Once cooked, drain the potatoes and set them aside to cool down.

Make the Pesto: While the potatoes cool, prepare the basil pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and peeled garlic cloves. Pulse the mixture until it is finely chopped and combined.

Incorporate Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil. Continue processing until the pesto achieves a smooth and creamy consistency. Next, add the freshly squeezed lemon juice and season with salt and pepper to taste. Pulse a few more times to ensure everything is well mixed.

Combine Ingredients: Once the potatoes are cool enough to handle, cut them in half or quarters, based on your preference. In a large mixing bowl, combine the halved potatoes, halved cherry tomatoes, finely chopped red onion, and add the mozzarella balls if you’re using them.

Toss with Pesto: Carefully pour the prepared basil pesto over the potato mixture. Use a spatula or large spoon to gently toss the ingredients, ensuring that everything is coated with the pesto without breaking the potatoes too much.

Chill and Serve: To enhance the flavors, cover the salad with plastic wrap or a lid and let it chill in the refrigerator for at least 30 minutes. Right before serving, garnish the salad with fresh basil leaves and taste to adjust seasoning if necessary.

Enjoy: Serve your delicious Basil Pesto Potato Salad as a refreshing side dish or a light meal. Delight in the vibrant flavors and textures that make this dish memorable!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

Presentation Tips: Consider serving the potato salad in a large, vibrant bowl with a sprinkle of additional grated Parmesan and a few whole basil leaves on top for an eye-catching finish.