Brighten up your sides with this bright Italian-esque take on potato salad. Tender baby potatoes dressed in our Basil Pesto Sauce with herbs and parmesan create a lighter, more flavorful alternative to traditional mayo-based versions.
Ingredients
1½ lbs red baby potatoes
¼ cup Armanino Basil Pesto
¼ cup mayonnaise
2 tablespoons grated parmesan
1 teaspoon fresh lemon juice
pinch of salt
½ teaspoon ground black pepper
⅓ cup chopped fresh basil leaves
2 scallions, white & green parts, thinly sliced
Directions
Halve the potatoes and add to a large pot of water to cover by 1-inch along with a teaspoon of salt; bring to a boil.
Lower the heat to medium-high and cook the potatoes at a steady boil for around 8-12 minutes (depending on the potato size) until tender and can easily be pierced with the tip of a knife.
Drain the potatoes and spread out in a single layer on a sheet pan to fully cool.
Meanwhile, in a large bowl, combine the pesto, mayonnaise, parmesan, lemon juice, chopped basil, scallions, salt and pepper. Taste and add more salt, pepper and/or lemon juice if needed.
Once the potatoes have cooled enough to handle, cut them in half and add to the bowl with the pesto dressing.
Stir until well coated, taste and adjust seasonings again if needed.
Serve or refrigerated until needed. Can be made 3 days ahead and refrigerated.
Chef’s Tips
Substitute plain Greek yogurt for some or all of the mayonnaise for an extra creamy, slightly tangy dressing.
To spice it up a little, add a seeded chopped jalapeño or serrano chili to the mixture.
