Pat's Picnic Potato Salad

Not your traditional mayonnaise and mustard based potato salad, but this is one that they'll ask you to bring again! The pesto is perfect with the potatoes!

Photo by Summer P.
Adapted from foodnetwork.com
It isn't a picnic without potato salad. This version is light and refreshing.

PREP TIME

10

minutes

TOTAL TIME

22

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

22

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • Salt

  • 3

    pounds small red skinned potatoes, quartered

  • 1

    cup packed basil leaves

  • 1/4

    cup packed mint leaves

  • 4

    garlic cloves, peeled

  • 1/2

    cup toasted, chopped pecans

  • 1

    lemon, juiced

  • Freshly ground black pepper

  • 1/2

    cup Parmesan cheese, grated

  • 1

    teaspoon red pepper flakes

  • 1/2

    cup olive oil

Directions

Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly. Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running. Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature. Recipe courtesy The Neelys

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