Creamy Pesto Idaho® Fingerling Potato Salad #SundaySupper with @IdahoPotato

The end of school is just around the corner, and that means Summer vacation and picnic time is so close I can taste it! The smell burgers cooking on the grill waiting to be placed on a plate of other summer sides makes my mouth water. This week the Sunday Supper crew is celebrating flavors of Summer with a plethora of potato salads and partnering with Food and Wine Conference sponsor Idaho® potatoes. I couldn’t wait to share my Creamy Pesto Idaho® Fingerling Potato Salad with y’all!

I actually made a small batch of this potato salad for Mother’s Day. I love the flexibility of using fingerling potatoes to make a small portion for our family, or a larger batch if we have more mouths to feed. This potato salad has flavors bold enough to stand up next to a grilled steak. I love the creamy consistency of the cooked fingerling potatoes. They are soft in texture without being too mushy.

There are plenty of opinions on how to dress potato salad. Do you add your seasonings while they are warm, or after they are chilled. I prefer to add any dressings I use to warm potatoes. I feel the flavors absorb into the potatoes better. For this potato salad, I mixed in a about 2 teaspoons of straight pesto into the warm potatoes, and then as they cool off a little bit more, I add in the pesto and mayonnaise mixture to fully dress the potatoes.

Fully chill the potato salad, and right before serving, add sprinkle of toasted pine nuts and grated Parmesan cheese and the potato salad is ready to go. Your friends and family are going to love this fresh alternative to regular potato salad.

Creamy Pesto Idaho® Fingerling Potato Salad

Author: KP

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

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.

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Idaho® potatoes are loaded with important vitamins and nutrients that help keep your body fueled and strong, plus the flavor combinations are endless! Just check out all the fabulous recipes the Sunday Supper crew is sharing this week.

Asian-Style Potato Salad by NinjaBaking.com
BLT Potato Salad Stacks by Magnolia Days
Chipotle Bacon Potato Salad by Peanut Butter and Peppers
Ciao Bella Potato Salad by The Weekend Gourmet
Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
Italian Potato Salad by Chocolate Moosey
Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
Nona’s Potato Salad by Webicurean
Parsley Pesto Potato Salad by Alida’s Kitchen
Peruvian-Style Potato Salad by Foxes Love Lemons
Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
Roasted Balsamic Rosemary Potato Salad by Melanie Makes
Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
Salmon Asparagus Potato Salad by Family Foodie
Southern Style Potato Salad by Hezzi-D’s Books and Cooks
Tzatziki Potato Salad by Kudos Kitchen By Renee
Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles

Do you have a unique family recipe that features Idaho® potatoes? If so, then you need to check out the Idaho® Potato Recipe Contest 2014 here.

Contest is open: April 17 to June 27, 2014

First Prize: $500 gift card. Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL. Recipe will be a featured side dish of the conference, and also may be featured on the Idaho® Potato website.

Second Prize: $300 gift card. Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL. Recipe may be featured at of the conference.

Third Prize: $200 gift card. Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.

Grand Prize: One of the winners will also be eligible for an expense paid trip to Idaho September 29 to October 1, 2014.

Check out full Idaho® Potato Recipe Contest 2014 details here.

Connect with the Idaho Potato Commission on the web | On Twitter @IdahoPotato |
on Facebook | on Pinterest | on Instagram

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.