Pesto Potato Salad
Description
This Pesto Potato Salad offers a refreshing departure from traditional creamy sides, blending the earthy comfort of new potatoes with the bright, herbaceous notes of homemade basil pesto. The dish features tender, steamed potatoes tossed with juicy diced tomatoes, crunchy celery, and sharp green onions. A light dressing made from mayonnaise and non-fat yogurt binds the ingredients without weighing them down, creating a perfect balance of richness and freshness. Ideal for summer picnics, summer barbecues, or as a healthy lunch accompaniment, this salad brings a pop of color and flavor to any table. It&# 226;ÂÂs vegetarian-friendly and easy to prepare, making it a reliable favorite for weeknight dinners or casual gatherings where you want something simple yet sophisticated.Ingredients
Directions
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Place the scrubbed new potatoes in a steamer basket over boiling water. Cover and steam until tender when pierced with a fork, approximately 30 to 40 minutes depending on size.
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Remove potatoes from heat and allow them to cool slightly until they can be handled. Once cool enough, cut the potatoes into bite-sized cubes and place them in a large mixing bowl.
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Add the diced tomatoes, thinly sliced green onions, and sliced celery to the bowl with the potatoes.
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In a separate small bowl, whisk together the light mayonnaise, plain non-fat yogurt, and 1/4 cup of pesto until smooth and well combined.
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Pour the pesto dressing over the potato and vegetable mixture. Gently toss everything together until the potatoes and vegetables are evenly coated with the dressing.
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Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 485.3kcal
- % Daily Value *
- Total Fat 23.2g36%
- Saturated Fat 3.4g17%
- Cholesterol 4.5mg2%
- Sodium 175.7mg8%
- Total Carbohydrate 61.6g21%
- Dietary Fiber 9.6g39%
- Sugars 13.8g
- Protein 9.3g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Homemade Pesto Recipe:** If making your own pesto, place 1/4 cup nuts (pine nuts or walnuts), 3 garlic cloves, 2 cups packed fresh basil leaves, and 1/4 cup chopped fresh parsley in a food processor. Process until finely ground. With the motor running, gradually add 2/3 cup olive oil until the pesto reaches a mayonnaise-like consistency. Season with freshly ground pepper to taste.
**Storage:** Transfer homemade pesto to a small jar and pour a thin film of olive oil over the surface to prevent oxidation. Cover tightly and store in the refrigerator for up to 1 week. The potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
**Variations:** For a sharper bite, substitute the green onions with chopped red onions. You can also add fresh mozzarella cubes or sundried tomatoes for extra flavor complexity.
