Creamy Pesto Idaho® Fingerling Potato Salad
 
 
Author:
Recipe type: Side Dish
Ingredients
  • 10-12 Idaho® Fingerling Potatoes
  • 2 teaspoons of salt for boiling water
  • 4 Tablespoons of your favorite fresh or prepared pesto
  • ½ cup mayonnaise
  • ½ teaspoon salt
  • 2 oz roasted pine nuts for topping salad
  • ¼ cup grated Parmesan cheese for topping salad
Instructions
  1. Thoroughly clean fingerling potatoes of any dirt.
  2. Slice Idaho® Fingerling Potatoes into even sized chunks and add to a stock pot.
  3. Cover potatoes in stock pot with cold water.
  4. Bring potatoes to boil and add salt. Cook potatoes until fork tender.
  5. Remove potatoes from burner and drain well.
  6. Return drained potatoes to pot, and place on warm burner to help remove excess water.
  7. Add 2 Tablespoons of pesto to warm potatoes and stir to coat thoroughly. Reserve 2 Tablespoons for mixing with mayonnaise.
  8. Sprinkle potatoes with ½ teaspoon of salt, gently stir again, and set aside to cool slightly.
  9. In a small bowl, combine mayonnaise and 2 remaining Tablespoons of pesto and mix well.
  10. Add mayonnaise/pesto mixture to still warm potatoes and mix gently to coat potatoes.
  11. Chill until ready to serve.
  12. Before serving, remove from refrigerator, sprinkle top of potato salad with Parmesan Cheese and toasted pine nuts.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/recipe-roundups/creamy-pesto-potato-salad