Pesto Potato Salad
A delicious twist on traditional potato salad featuring creamy basil pesto and Asiago cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 lbs baby yellow potatoes cleaned and cut into quarters
- 8.6 oz basil pesto store-bought or homemade
- 0.5 cup mayonnaise store-bought or homemade
- 1 cup freshly grated Asiago cheese
- 2 cloves garlic finely minced
- 2 tbsp lemon juice from 1 lemon
- 0.5 tsp kosher salt
- 0.5 tsp ground black pepper
Instructions
Preparation
- Boil 6 cups of water in a large pot over high heat.
- Add the potatoes and cook for about 7 minutes, or until they’re fork tender but not mushy.
- Drain the potatoes and let them cool for about 30 minutes.
- You can also rinse them under cool water to speed up the cooling.
- In a large bowl, mix together the pesto, mayonnaise, grated cheese, garlic, lemon juice, salt, and pepper.
- Gently toss the cooled potatoes in the pesto mixture until well coated.
Serving
- Serve with lemon wedges, freshly minced parsley, and additional Asiago cheese for garnish if desired.
Notes
This Pesto Potato Salad can be served immediately or chilled in the refrigerator for later. Store leftovers in an airtight container for 3 to 5 days. Stir before serving again.