Recipe By thowlett1959
Rating
Published Jul 10th
Prep 10m Cook 15m Additional 5m Ready In 30m
Servings 6 servings Calories 395.6

Delicious and green. A must-have recipe for your Saint Patrick’s Day meal.

Recipe Ingredients

  • 10 small red potatoes, scrubbed
  • ½ teaspoon salt
  • ¼ cup dry white wine
  • 1 ½ tablespoons olive oil
  • 1 ½ teaspoons lemon juice
  • ½ cup mayonnaise
  • 6 tablespoons pesto, or more to taste
  • 1 small red onion, finely sliced, or to taste

Cooking Directions

  1. 1 Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
  2. 2 Peel potatoes and cut into 1/4-inch thick slices. Place in a large bowl. Sprinkle with salt. Add white wine, olive oil, and lemon juice; toss lightly to combine.
  3. 3 Mix mayonnaise and pesto together in a small bowl. Pour over potato salad and toss gently. Garnish with red onion. Chill until serving.

Nutrition Facts

  • Calories 395.6
  • Carbohydrate 52.2 g
  • Cholesterol 10.1 mg
  • Fat 17.4 g
  • Fiber 5.5 g
  • Protein 8.5 g
  • Saturated Fat 3.4 g
  • Sodium 470.1 mg
  • Sugar 4.7 g

Reviews

  1. Delicious... great summer salad our favs including fresh basil and potatoes. Did not know how many 10 potatoes would equate to - best to state as weight therefore I used 3 lbs of gourmet red potatoes (golf ball sized) and doubled everything else. Also did not add additional salt since I used store-bought pesto (6 - Read more ...
  2. 4.5 Pesto and Potato Salad Lovers rejoice!!! My red potatoes were about the size of a golf ball or smaller so it made no sense to peel them;scrubbed well and sliced after cooking. Added a small amount of Dijon Mustard and sliced some fresh basil to add with the red onion on the top for - Read more ...

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