Warm Potato Salad
By josival
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Ingredients
- 1 1/2 pound(s) uncooked baby potatoes
- 1/2 tsp table salt
- 1 cup(s) basil, fresh
- 1 cup(s) mint leaves, fresh
- 1 Tbsp water
- 1 Tbsp olive oil, extra-virgin
- 2 Tbsp pine nuts, toasted
- 2 clove(s) (medium) garlic clove(s), peeled and left whole
- 4 tsp fresh lemon juice
- 1/4 tsp red pepper flakes
- 1/2 tsp table salt
- 1/4 tsp black pepper
Details
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
Place potatoes in a medium-size saucepan and fill with enough water to cover them by 1-inch; add salt and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain and let cool.
Meanwhile, combine basil, mint, water, oil, pine nuts, garlic, lemon juice, red pepper flakes, salt and pepper in a food processor; process until smooth.
When potatoes are cool enough to handle, halve or quarter them; toss with pesto and serve warm or at room temperature. Yields about 3/4 cup per serving.
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