1 Video | Photo: Pat's Picnic Potato Salad Recipe
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
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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By kittieluver2521...
Conyers, GA
on August 28, 2011
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It may not look good, but it is pretty tasty! Thank you Pat! I am thinking about making this again for next year's summer picnic :
By everham_11884398
Tabernacle, NJ
on July 25, 2011
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I almost didn't make this due to comments about browning below. However, I did and am glad I did. The review mentioned it needed seasoning - I added salt and pepper to taste and it was fine;I also added 1/2 chopped Vidalia onion and a few sliced radishes. Got really good reviews - and next to no leftovers. Really, I had people who normally don't like potato salad going for seconds. Make this for your next picnic - guaranteed a hit.
By ACookingMan
Columbia, SC
on July 03, 2011
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This was easy and different. The cook-out folks loved it. Thanks Pat.
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