Pesto Potato Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 220.7
  • Total Fat: 10.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 86.9 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.1 g

View full nutritional breakdown of Pesto Potato Salad calories by ingredient
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This is a twist on the potato salad Ellie Krieger does. This is a twist on the potato salad Ellie Krieger does.
Number of Servings: 8


    Basil, 8 tbsp
    Parmesan Cheese, grated, .25 cup
    Pine Nuts, .25 cup
    Garlic, 1 clove
    Olive Oil, .25 cup
    Potato, raw, 3 large (3" to 4-1/4" dia.)
    Salt, 1 dash
    Pepper, black, 1 dash
    Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)


Scrub potato skins but leave on.
Cut up potatoes (quarter small red potatoes or chop up larger baking potatoes.)
Add to water and bring to a boil.
Cook 10-20 minutes depending on size of pieces.
When done, drain and place in bowl and refrigerate.
To make pesto:
Toast pine nuts until fragrant then put in food processor.
Mince garlic and put in food processor.
Add basil and cheese.
Turn food processor on and slowly drizzle olive oil in. Blend until smooth.
Chop up peppers.
Take potatoes out of fridge.
Add peppers and pesto to potatoes.
Add salt and black pepper to taste.
Mix carefully to coat all.
Put back in refrigerator to chill.
Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SEKHMET101.

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