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As the weather warms up and outdoor gatherings become more frequent, a refreshing salad can be a delightful addition to your table. One such dish that combines comfort with gourmet flair is the Pesto Potato Salad. This dish boasts a perfect balance of creamy, tender potatoes tossed in a vibrant and aromatic pesto sauce. Unlike traditional potato salads that often rely on mayonnaise for creaminess, this recipe elevates the classic with a bold twist, making it not only appealing to potato lovers but also to those looking for a unique culinary experience.

Pesto Potato Salad

Elevate your summer gatherings with a Pesto Potato Salad that combines creamy, tender baby potatoes with a vibrant homemade pesto. This dish offers a delightful twist on the classic salad, making it perfect for barbecues, picnics, or light weeknight dinners. Using fresh ingredients like basil, garlic, and olive oil ensures robust flavors and a colorful presentation. Add cherry tomatoes or olives for extra flair. This tasty salad can be both a refreshing side or a satisfying main dish everyone will love.
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Ingredients
  

2 lbs baby potatoes, halved

1 cup fresh basil leaves

1/3 cup pine nuts (or walnuts)

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

1/2 cup cherry tomatoes, halved (for garnish)

1/4 cup black olives, sliced (optional for added flavor)

Fresh basil leaves for garnish

Instructions
 

Cook the Potatoes: In a large pot, place the halved baby potatoes and cover with cold water. Add a pinch of salt and bring to a boil. Reduce to a simmer and let cook for about 15-20 minutes or until tender when pierced with a fork. Drain and let cool slightly.

    Make the Pesto: In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly add the olive oil until the mixture is smooth and well combined. Add lemon juice, and season with salt and pepper to taste.

      Combine Potatoes and Pesto: In a large mixing bowl, place the warm, halved potatoes. Pour the prepared pesto over the potatoes and gently toss until all the potatoes are evenly coated.

        Add Garnishes: Fold in the cherry tomatoes and black olives (if using) for extra color and flavor. Adjust seasoning with more salt and pepper if needed.

          Serve: Transfer the salad to a serving dish and garnish with additional fresh basil leaves. Serve warm or at room temperature for the best flavor.

            Prep Time, Total Time, Servings:

              20 minutes | 40 minutes | Serves 6-8