Print Recipe
0 from 0 votes

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 Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Italian
Servings: 6 servings

Ingredients

  • 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

Instructions

  • 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.

Leave a Comment