Simple Recipes for Every Day
Pesto Potato Salad
- Serves: 6
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 2 pounds baby Yukon gold potatoes, cut in half
- ¾ cup pesto, store-bought or homemade
- 2 tablespoons white vinegar
- ½ teaspoon kosher salt
- ¼ cup fresh basil leaves
- 2 cups diced English cucumber
- 6 hard boiled eggs, roughly chopped
Ingredients
- 2 pounds baby Yukon gold potatoes, cut in half
- ¾ cup pesto, store-bought or homemade
- 2 tablespoons white vinegar
- ½ teaspoon kosher salt
- ¼ cup fresh basil leaves
- 2 cups diced English cucumber
- 6 hard boiled eggs, roughly chopped
Method
Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 12-15 minutes. Drain and allow them to cool completely.
In a large bowl, combine the pesto, vinegar, and salt. Add the cooled potatoes, basil, cucumber, and eggs and toss to coat. Will keep in an airtight container refrigerated for 2 to 3 days.