Pat's Picnic Potato Salad

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Salt
  • 3 pounds small red skinned potatoes, quartered
  • 1 cup packed basil leaves
  • 1/4 cup packed mint leaves
  • 4 garlic cloves, peeled
  • 1/2 cup toasted, chopped pecans
  • 1 lemon, juiced
  • Freshly ground black pepper
  • 1/2 cup Parmesan
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil
Directions
Watch how to make this recipe.
  • Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.

  • Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.

  • Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.


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