Pesto Potato Salad

by Emily Kemme

While pesto is easy to make, today, we’re on a schedule!  We have a picnic to get to.  I’ll provide you with a recipe for pesto, but for this purpose, use purchased Buitoni pesto from the dairy case.  The result will be a creamy potato salad that’s a perfect accompaniment for Herb Roasted Lemon Chicken.  And many other dishes, too!

Pesto Potato Salad

8-10 medium white potatoes, peeled and diced in 1″ pieces

Buitoni pesto sauce (I like this brand because of the olive oil to cheese to basil ratio; some prepared pestos skimp on these important ingredients, but Buitoni seems to know what’s important)

salt and pepper to taste

Place potatoes in 8 quart stock pot and cover with cold water, an inch over potatoes.  Cover and bring to boil over medium high heat.  Reduce to simmer, stirring occasionally, until potatoes can be pierced with a fork. Make sure they’re not too tender so that they’re falling apart.  Drain and rinse in colander with cold water. Place in large bowl.  Let cool.  Toss with pesto and salt and pepper to taste.

Didn’t I tell you it was easy?

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