Positively The Best Potato Salad with Parsley Pesto

Positively The Best Potato Salad with Parsley Pesto

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds small red new potatoes, scrubbed

  • ½

    cup fresh curly parsley, finely chopped plus more for garnish

  • cup fresh mint leaves, finely chopped

  • ¼

    cup pine nuts

  • 3

    cloves garlic, minced

  • ½

    cup olive oil

  • 2

    teaspoons white balsamic vinegar

  • ¼

    teaspoon curry

  • ¼

    teaspoon chili powder

  • sea salt and pepper, to taste

Directions

1. Bring a large pot of water to a boil; cook potatoes until soft but not falling apart, approximately 25 minutes. 2. Meanwhile, in a food processor, combine parsley, mint, pine nuts, garlic, olive oil, vinegar, sea salt and pepper; pulse until well combined. Transfer to a large bowl. 3. Drain potatoes; slice in half as soon as they’re cool enough to handle. Gently toss potatoes with parsley pesto mixture; season with curry and chili powder. 4. Garnish with additional parsley; serve chilled or at room temperature. Enjoy!


Nutrition

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