Looking for a vibrant and delicious side dish that will steal the spotlight at your next gathering? Dive into the world of Italian cuisine with this irresistible Italian Pesto Potato Salad! Bursting with fresh basil, creamy Parmesan, and tender baby potatoes, this dish is not only a feast for the eyes but also a delightful explosion of flavors in every bite. Perfect for picnics, barbecues, or simply as a comforting addition to your dinner table, this recipe will leave your guests begging for seconds. Get ready to elevate your salad game and impress everyone with this easy-to-make yet sophisticated dish!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 1 cup fresh basil leaves
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- Salt and pepper to taste
- Cherry tomatoes for garnish
Instructions
- Wash the baby potatoes thoroughly, removing any dirt or blemishes. Leave the skin on for added texture and nutrition.
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the potatoes to a boil over high heat, then reduce to medium-high and cook for approximately 15-20 minutes until tender. Test doneness by piercing with a fork - potatoes should be soft but not falling apart.
- While potatoes are cooking, prepare the pesto by combining fresh basil leaves, garlic cloves, Parmesan cheese, and olive oil in a food processor. Blend until smooth and creamy.
- Drain the cooked potatoes and let them cool for 5-10 minutes. Cut larger potatoes in half to ensure uniform size and better pesto coating.
- Transfer cooled potatoes to a large mixing bowl and gently fold in the fresh pesto, ensuring each potato is evenly coated.
- Season with additional salt and freshly ground black pepper to taste.
- Garnish with halved cherry tomatoes for color and fresh flavor.
- Serve at room temperature or chilled. Can be prepared in advance and refrigerated for up to 24 hours.
Tips
- Choose the Right Potatoes: Opt for baby potatoes for their creamy texture and ability to hold their shape. If unavailable, you can use small Yukon Gold or red potatoes.
- Don’t Skip the Salt: Adding salt to the boiling water enhances the flavor of the potatoes, so be generous with it!
- Make the Pesto Fresh: For the best flavor, use fresh basil leaves and high-quality olive oil. You can also add a squeeze of lemon juice to brighten the pesto.
- Cool Before Mixing: Allow the boiled potatoes to cool slightly before adding the pesto. This prevents the pesto from wilting and helps it stick better to the potatoes.
- Customize Your Salad: Feel free to add other ingredients like diced bell peppers, olives, or even a sprinkle of crushed red pepper for a kick!
- Make Ahead: This salad can be prepared in advance and stored in the refrigerator. It tastes even better after the flavors have melded together, making it a perfect dish for meal prep.
- Serve at the Right Temperature: While delicious at room temperature, chilling the salad enhances the flavors, so consider serving it cold for a refreshing twist.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 10mg
