Warm Baby Potato Salad with Fresh Herb Pesto

Pair this comforting yet refreshing take on potato salad with spring lamb or fish for a delicious meal. Whole baby potatoes are quickly tossed with a fresh herb pesto for a unique side.

Prep Time:  5 minutes
Cook Time: 10 minutes
Yield: 6 Servings


  • 1 ½ lbs new potatoes
  • 1/2 tsp table salt
  • 1 cup fresh basil
  • 1 cup fresh mint
  • 1 TB water
  • 1 TB extra virgin olive oil
  • 2 TB toasted pine nuts
  • 2 cloves garlic
  • 1 TB plus 1 tsp fresh lemon juice
  • ¼ tsp red pepper flakes
  • ½ tsp table salt
  • ¼ tsp black pepper


Cover potatoes with water by 1 inch in a medium sized saucepan. Bring to a boil with 1/2 tsp table salt. Reduce heat and simmer until potatoes are tender or about 10 minutes. Drain and let cool.

Combine basil, mint, water, olive oil, pine nuts, garlic, lemon juice, red pepper flakes, salt and pepper in a food processor. Process until smooth. When potatoes are cool enough to handle, halve or quarter them, toss with pesto and serve warm or at room temperature.