Description
Pesto Potato Salad is a vibrant and flavorful dish that combines tender baby potatoes with fresh basil pesto, juicy cherry tomatoes, and crunchy red onion. This easy-to-make salad is perfect for any occasion, whether it’s a sunny picnic or a cozy family gathering. With its delightful aroma and rich taste, it promises to be a crowd-pleaser that will leave your guests asking for seconds!
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- ½ medium red onion, finely diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- While cooling, prepare the cherry tomatoes and red onion.
- Cut cooled potatoes into halves or quarters and place in a large bowl.
- Add cherry tomatoes, red onion, and basil pesto; drizzle with olive oil and season with salt and pepper.
- Toss gently until well combined.
- Chill in the refrigerator for at least an hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg