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Positively The Best Potato Salad with Parsley Pesto


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Rate this recipe 4.7/5 (22 Votes)


  • 2 pounds small red new potatoes, scrubbed
  • 1/2 cup fresh curly parsley, finely chopped plus more for garnish
  • 1/3 cup fresh mint leaves, finely chopped
  • 1/4 cup pine nuts
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon curry
  • 1/4 teaspoon chili powder
  • sea salt and pepper, to taste


Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

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.


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