Summer Pesto Potato Salad

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Summer Pesto Potato Salad

Summer Pesto Potato Salad

Potatoes USA
A summer fingerling potato salad with juicy cherry tomatoes, tossed in a luscious creamy pesto dressing topped with grated parmesan cheese and a chiffonade of sweet basil.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 330 kcal

Ingredients
 

  • 2 Pounds Alsum fingerling potatoes, chopped
  • 2 Tablespoons Salt
  • 1/2 Cup Mayonnaise
  • 1/4 Cup White wine vinegar
  • 1/4 Cup Pesto
  • 1 1/2 Cup Capers
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Lemon zest
  • 1 Tablespoon Black pepper
  • 1/8 Cup Parmesan cheese, grated
  • 1/8 Cup Basil
  • 1 Cup Cherry tomatoes, halved

Instructions

  • Chop fingerling potatoes in halves or thirds.
  • In a pot, pour cold water and salt and add chopped fingerling potatoes and bring to boil then simmer and cook until fork tender but still firm. Drain water from potatoes using a strainer and run cold water to cool instantly. Shake off excess water, place in a bowl and set aside.
  • To make dressing, in a medium sized bowl, add mayonnaise, white wine vinegar, pesto, capers, Dijon mustard, lemon juice, lemon zest and black pepper and whisk together until fully combined.
  • Chiffonade basil into thin strips.
  • To assemble, in the bowl of cooled cooked potatoes, add in pesto dressing and gently toss together. Sprinkle grated parmesan cheese and basil on top. Serve family style.

Nutrition

Calories: 330kcalCarbohydrates: 46gProtein: 6gFat: 14gCholesterol: 10mgSodium: 610mgPotassium: 69mgFiber: 6gSugar: 1gVitamin C: 48.43mg