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Potato salad has long been a beloved staple at gatherings, barbecues, and family dinners. Its versatility allows it to be adapted in numerous ways, making it a favorite among food lovers and home cooks alike. Whether served warm or cold, potato salads can be customized with various ingredients, dressings, and spices, making them suitable for any occasion. Today, we are excited to introduce a unique twist on the classic potato salad: Pesto Potato Salad. This vibrant dish combines the creamy texture of potatoes with the fresh, herbaceous flavors of homemade pesto, resulting in a delightful side dish that is both refreshing and satisfying.

Pesto Potato Salad | Recipe | Vegetarian recipes healthy, Veggie recipes, Vegetarian dishes

Discover the perfect side dish with this Pesto Potato Salad recipe! Tender baby potatoes are tossed in a vibrant homemade pesto made from fresh basil, pine nuts, Parmesan, and garlic. Add juicy cherry tomatoes and creamy mozzarella for extra flavor. This delicious salad is easy to make and can be served warm or at room temperature, making it ideal for picnics, barbecues, or family dinners. Elevate your gathering with this fresh and tasty recipe!
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Ingredients
  

2 pounds baby potatoes (Yukon Gold or red)

1 cup fresh basil leaves

1/4 cup pine nuts (or walnuts)

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

2 cloves garlic, minced

Juice of 1 lemon

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup fresh mozzarella balls (optional)

Fresh basil for garnish

Instructions
 

Cook the Potatoes: In a large pot, bring salted water to a boil and add the baby potatoes. Cook for about 15-20 minutes or until tender when pierced with a fork. Drain and let cool slightly.

    Make the Pesto: While the potatoes are cooking, prepare the pesto. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, minced garlic, and lemon juice. Pulse until the mixture is finely chopped. With the motor running, slowly drizzle in the olive oil until emulsified. Season with salt and pepper to taste.

      Combine Ingredients: Once the potatoes are cool enough to handle, cut them in half or quarters depending on their size. In a large mixing bowl, add the potatoes, halved cherry tomatoes, and mozzarella if using. Pour the pesto over the salad and gently toss until all ingredients are well coated.

        Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Transfer to a serving bowl, garnish with fresh basil leaves, and serve warm or at room temperature.

          Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6-8