Summer Pesto Potato Salad
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.
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