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🌿🥔 Dive into the vibrant flavors of summer with our Pesto Potato Salad! 😋 Made with tender potatoes tossed in a homemade basil pesto dressing, this salad is a refreshing twist on a classic favorite. Creamy, zesty, and oh-so-satisfying! Perfect for picnics, BBQs, or any occasion.
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To make this recipe, you will need the following ingredients:
1 lb Baby Gold Potatoes halved
⅓ cup Homemade Basil Pesto
2 tbsp Mayonnaise
⅓ cup Red Onion diced
2 tsp Lemon Zest
1 tsp Red Pepper Flakes
½ tsp Italian Seasoning
¼ tsp Ground Black Pepper
½ tsp Sea Salt
1 tbsp Grated Parmesan Cheese
2 tbsp Toasted Pine Nuts
Fresh Basil for garnish, finely chopped
Homemade Basil Pesto Ingredients:
1 1/2 cups Fresh basil tightly packed
1/3 cup Pine nuts
1/3 cup Parmesan cheese grated
2 Garlic
2 tbsp Lemon juice about 1 lemon
1/3 cup Extra virgin olive oil
½ tsp Salt
1/4 tsp Black pepper
Directions:
• Wash and cut the potatoes in half. Cook them in a pot of salted boiling water for 20 minutes or until tender.
• While the potatoes are cooking, make pesto. You may also use a store-bought pesto but I highly recommend making it from scratch. It's super easy to make and tastes even better.
• Once the potatoes are cooked, drain them using a colander and run under cold water to cool them down.
• In a large bowl, combine the potatoes, pesto, mayonnaise, red onion, lemon zest, Italian seasoning, red pepper flakes, black pepper, and salt. Gently stir to coat the potatoes with the sauce.
• Top with grated parmesan cheese, basil, and pine nuts.
• Serve immediately or the next day. They taste even better after marinating in the sauce for 24 hours. Store in the refrigerator in an airtight container for up to 4 days.
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