Pesto Potato Salad
Summer barbecues can’t exist without a good potato salad, but this Pesto Potato Salad is unlike most recipes. It doesn’t require any mayo, and instead uses basil pesto as a dressing, which makes it much lighter, but still lively, colorful, fresh, and every bit as delicious! Plus, the potatoes are lightly boiled, then pan fried for extra flavor and perfect texture.
Pesto Potato Salad
Servings: 2
Calories: 367kcal
Ingredients
- 8 ounces baby potatoes
- ½ teaspoon kosher or fine sea salt
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons fresh dill , chopped
- 15 radishes
- 1 red onion , peeled
- 2 ounces arugula
- 4 tablespoons basil pesto
- 4 tablespoons fresh basil
Instructions
- Wash and peel the potatoes, cut them in half, and cover with cold water. Add salt and set on the stove. Bring to a boil and cook for 3-4 minutes. Drain and dry thoroughly.
- Heat olive oil in a pan and add drained potatoes. Fry until lightly browned on each side, about 7 minutes. Remove from the heat, add the garlic, and mix. Set aside to cool.
- Transfer to a bowl, season with black pepper. Add chopped dill and mix. Slice the radishes and onion very thinly and add to the bowl of potatoes. Add the arugula.
- Top with pesto and basil leaves, and serve.
Nutrition
Nutrition Facts
Pesto Potato Salad
Amount Per Serving
Calories 367
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g20%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 2mg1%
Sodium 892mg37%
Potassium 766mg22%
Carbohydrates 31g10%
Fiber 5g20%
Sugar 5g6%
Protein 6g12%
Vitamin A 1557IU31%
Vitamin C 37mg45%
Calcium 143mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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