Pesto Potato Salad

40 8 servings, 1/8 recipe each
Recipe By
(0) 0 Reviews
Prep Time
Total Time

8 servings, 1/8 recipe each

This recipe is inspired by the region of Liguria in Italy.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF.
  • Toss potatoes with oil and pepper; spread onto parchment-covered rimmed baking sheet.
  • Bake 25 to 30 min. or until potatoes are tender and golden brown, turning occasionally.
  • Meanwhile, cook carrots in boiling water in large saucepan 2 min. Add asparagus and peas; cook 1 to 2 min. or until asparagus is crisp-tender. Drain.
  • Place potatoes in large bowl. Add carrot mixture, pesto and shallots; mix lightly.


Prepare using baby white or red potatoes, or a combination of both. Halve or quarter potatoes, depending on the potato size.


This garden-fresh potato salad is equally delicious whether served warm or at room temperature.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 190
% Daily Value
Total fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 27g
Dietary fibre 3g
Sugars 3g
Protein 5g
Vitamin A 30 %DV
Vitamin C 50 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

Explore by Recipe Tag