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Warm Baby Potato Salad with Fresh Herb Pesto
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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.
Course: Salad
Cuisine: Italian
Servings: 6 servings
  • 1 1/2 lbs new potatoes
  • 1/2 tsp table salt
  • 1 cup fresh basil
  • 1 cup fresh mint
  • 1 tbs water
  • 1 tbs extra virgin olive oil
  • 2 tbs toasted pine nuts
  • 2 cloves garlic
  • 1 tbs fresh lemon juice
  • 1/4 tsp red pepper flakes
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  1. 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.
  2. 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.

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