Be an instant hit at your next picnic or BBQ with this not so traditional potato salad from The Food Network’s Ellie Krieger. Ditch the mayo in this recipe and substitute it with some basil pesto instead. This potato salad is bound to turn some heads and you’ll have people lining up begging you for the recipe. Not only is this recipe delicious, it is also a much healthier version that will keep you looking fit during the warmer months of Seattle.
Prep: 10 min | Inactive: 20 min | Cook: 20 min | Yield: 8 servings
- 1 1/2 pounds small red potatoes
- 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
- 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
- 1/3 cup Basil Pesto, recipe follows
- Salt and pepper
- 1/4 cup pine nuts
- 1 clove garlic
- 3 cups fresh basil leaves, loosely packed
- 1/4 cup grated Parmesan
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- Salt and pepper
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact.
- Set them aside until they are cool enough to handle.
- Quarter the potatoes and put them in a large bowl.
- Add the peppers and the pesto and toss gently to combine.
- Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.
- In a food processor, process the pine nuts and the garlic until minced.
- Add the basil, Parmesan cheese and lemon juice and process until finely minced.
- With processor on, slowly pour the oil down the food chute. Process until well blended.
- Season with salt and pepper, to taste.
This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.