Pesto Potato Salad
July 25, 2013 • Salads
Have you ever noticed that you begin the early summer just dying for your herbs to grow large enough so that if you snip the leaves you won’t decimate the entire plant? And then, boom, seemingly overnight, your basil is huge, in fact getting ready to bolt and go to seed if you don’t pick and prune the plants. Well for most green leafy herbs, making simple pesto is an easy way to preserve the fresh herbs for use later during the year. You can find basics about making pesto here, and all sorts of recipes with pesto varieties here. And once you have your pesto made, whip up this classic potato salad made special with the addition of a bit of basil pesto.
- 2 pounds small new potatoes or fingerling potatoes, cubed or cut into quarters (I used a bag of red, purple and white for a pretty salad)
- 1 small red onion, diced small
- 2 stalks celery, diced small
- ¼ cup basil pesto
- 1 cup mayonnaise
- salt and pepper, to taste
- Boil potatoes in lightly salted water until just barely tender; drain and run under cold water to cool slightly. Combine cooked potatoes with onion, celery, pesto, and mayonnaise in a large bowl and stir until well mixed. Season with salt and pepper to taste; refrigerate until chilled.
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