3-Ingredient Pesto Potato Salad
This 3-ingredient, vibrant pesto potato salad was a HUGE surprising hit at my family gathering! It’s packed with flavor and comes together in no time, making it an ideal summer side for potlucks and barbecues. Add some rotisserie chicken to make it a main dish.
Ingredients
- 1 1/2 pounds baby potatoes (skin on; cut in half, if not bite-sized)
- 3/4 cups pesto (homemade or store-bought refrigerated - not jarred)
- 1/2 cup crumbled feta cheese
- salt and pepper (to taste)
- Optional garnish: toasted pine nuts, fresh basil leaves
Instructions
- Boil Potatoes: Bring a large pot of water to a boil. Season well with salt. If your potatoes are not bite-sized already, then cut them in half or quarters. Boil the potatoes until fork tender, about 10 minutes. Tip: You may want to save 1 cup of the starchy water, if your pesto is really thick. Drain the potatoes in a colander and return to the pot.
- Combine: Add the pesto (start with ½ cup and add more as needed) and feta cheese to the pot. Gently toss with a spatula until combined. Taste and season with salt and pepper, to taste.
- Serve: Transfer to a serving dish, if desired. Serve warm or cold.
Freezer Instructions
- Check the potatoes to make sure they’re tender by piercing with a fork or paring knife.
- Note: If your pesto is on the thicker side, save some of the starchy potato water. You may need it at the end to thin out the sauce a little.
- Store this salad in the fridge in an airtight container for about 2-3 days. It's best fresh though.
Nutrition
Serving: 1 side-dish serving | Calories: 240 kcal (12%) | Carbohydrates: 23 g (8%) | Protein: 6 g (12%) | Fat: 14 g (22%) | Cholesterol: 14 mg (5%) | Sodium: 439 mg (19%) | Fiber: 3 g (13%) | Sugar: 2 g (2%)
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