Pesto Potato Salad
Pesto Potato Salad is a vibrant and flavorful dish that combines tender baby potatoes with zesty basil pesto and fresh vegetables. Perfect for summer picnics or backyard barbecues, this salad brings a delightful burst of color and taste to your table. With its creamy texture and tangy feta cheese, every bite is a celebration of flavors that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 lb baby potatoes
- 1/2 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Boil baby potatoes in salted water for 15-20 minutes until fork-tender. Drain and cool slightly.
- While cooling, chop cherry tomatoes and cucumber into bite-sized pieces.
- In a large bowl, combine cooled potatoes with basil pesto, mixing gently.
- Fold in cherry tomatoes, cucumber, and crumbled feta cheese.
- Drizzle with olive oil and lemon juice; toss gently to combine.
- Serve immediately or chill for later enjoyment.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: - Customize by adding roasted garlic or nuts for extra flavor. - For a vegan option, use dairy-free feta and vegan pesto. - Store leftovers in an airtight container in the fridge for up to three days.