Recipe courtesy of Jeff Mauro
Double Potato Salad with Pesto
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 538 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 538 mg
Ingredients
Directions
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook until potatoes are tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. While potatoes are hot, add the vinegar and toss gently with a rubber spatula so the potatoes absorb all that vinegar flavor.
- Meanwhile, mix together the mayo, pesto, capers, Dijon and lemon zest and juice.
- Drain any excess vinegar that the potatoes haven't absorbed, then mix the potatoes with the dressing and season to taste. Top with crushed kettle chips.
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