Pesto Potato Salad with Asiago and Lemon
Baby potatoes tossed in a creamy basil pesto dressing with Asiago, garlic, and lemon.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cheese grater
- Rubber spatula
Ingredients
Main Ingredients
- 1 ½ lb baby yellow potatoes scrubbed and cut into quarters
- 1 tsp kosher salt for the cooking water
- 8.6 oz basil pesto store bought or homemade
- ½ cup mayonnaise
- 1 cup freshly grated Asiago cheese plus more for garnish
- 2 cloves garlic finely minced
- 2 tbsp fresh lemon juice from 1 lemon
- ½ tsp ground black pepper
Instructions
Cooking
- Boil the potatoes. Bring 6 cups of water and 1 teaspoon salt to a boil in a large pot, add the quartered potatoes, and cook 7 to 10 minutes until a fork slides in easily but the pieces stay intact.
- Cool them. Drain well and let the potatoes cool for about 30 minutes, or rinse briefly under cool water to speed things up.
- Mix the dressing. Stir the pesto, mayonnaise, Asiago, garlic, lemon juice, and pepper in a large bowl until creamy.
- Toss. Fold the cooled potatoes into the dressing until every piece is coated.
- Serve or chill. Garnish with extra Asiago, parsley, and lemon wedges and serve right away, or refrigerate until serving.
Notes
Substitutions: Use Parmesan or pecorino if Asiago is hard to find, and swap Greek yogurt for half of the mayonnaise.
Tips: Cool the potatoes before dressing them so the mayonnaise does not turn oily.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze.