Creamy Pesto Idaho® Fingerling Potato Salad
Author: KP
Recipe type: Side Dish
- 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
- Thoroughly clean fingerling potatoes of any dirt.
- Slice Idaho® Fingerling Potatoes into even sized chunks and add to a stock pot.
- Cover potatoes in stock pot with cold water.
- Bring potatoes to boil and add salt. Cook potatoes until fork tender.
- Remove potatoes from burner and drain well.
- Return drained potatoes to pot, and place on warm burner to help remove excess water.
- Add 2 Tablespoons of pesto to warm potatoes and stir to coat thoroughly. Reserve 2 Tablespoons for mixing with mayonnaise.
- Sprinkle potatoes with ½ teaspoon of salt, gently stir again, and set aside to cool slightly.
- In a small bowl, combine mayonnaise and 2 remaining Tablespoons of pesto and mix well.
- Add mayonnaise/pesto mixture to still warm potatoes and mix gently to coat potatoes.
- Chill until ready to serve.
- 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
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