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Pesto Potato Salad is a fresh and vibrant take on the classic potato salad, combining the comforting texture of tender potatoes with the bold, aromatic flavors of pesto. This dish stands out not only for its delightful taste but also for its visual appeal, making it an excellent choice for various occasions. Whether you're planning a picnic in the park, a barbecue in your backyard, or a family gathering, this salad is versatile enough to complement any meal.

Pesto Potato Salad

Discover a refreshing twist on a classic favorite with this Pesto Potato Salad recipe! This vibrant dish combines tender baby potatoes with bold pesto, featuring fresh basil, garlic, pine nuts, and Parmesan cheese. Perfect for picnics, barbecues, or family gatherings, it’s both visually appealing and packed with flavor. Follow our easy step-by-step guide to create a side dish that impresses and satisfies, all while delivering nutritional benefits. Enjoy warm or chilled and elevate your meals effortlessly!
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Ingredients
  

2 pounds baby potatoes (Yukon Gold or red)

1 cup fresh basil leaves, packed

1/2 cup freshly grated Parmesan cheese

1/3 cup pine nuts (toasted for extra flavor)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

1 tablespoon lemon juice

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup black olives, pitted and sliced

Fresh basil leaves for garnish

Instructions
 

Cook the Potatoes: Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until a fork easily pierces the potatoes. Drain and set aside to cool slightly.

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

      Slice the Potatoes: Once the potatoes are cool enough to handle, cut them in half or quarters, depending on their size. Place them in a large mixing bowl.

        Combine Ingredients: Pour the pesto over the warm potatoes, stirring gently to coat. Add the halved cherry tomatoes and sliced black olives, mixing until everything is well combined. Taste and adjust seasoning if necessary.

          Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a gentle stir and garnish with fresh basil leaves.

            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8