Pesto Potato Salad

40 8 servings, 1/8 recipe each
Recipe By
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Prep Time
40
min.
Total Time
40
min.
Servings

8 servings, 1/8 recipe each

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

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What You Need

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Make It

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  • 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.

Substitute

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

Note

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

Servings

  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
AMOUNT PER SERVING
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.

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