Pesto Potato Salad

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This recipe is a must try! Most potato salads rely on mayonnaise, but we take a healthier approach. It’s a unique Italian twist on an American classic. 

Ingredients:

1 ½ lb of small red potatoes 
1/3 cup of DeLallo Pesto 
1/3 cup of DeLallo Extra Virgin Olive Oil 

Directions:

Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender but still firm, about 15 minutes. Drain, let them cool and then cut into 1-inch cubes.

Meanwhile in a mixing bowl, whisk together pesto and extra virgin olive oil. Add potatoes and toss to evenly coat. Salt and pepper to taste. Best served warm or at room temperature. 

Note: Before serving you may want to add a little more Extra Virgin Olive Oil to give the dish additional shine.

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