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Pesto Potato Salad with Peas and Pine Nuts

Pesto Potato Salad with Peas and Pine Nuts

This potato salad from @dishingouthealth is loaded with boiled eggs, sweet peas, and toasted pine nuts and tossed with a lemon-pesto dressing. Simple and with few ingredients, this no mayo potato salad is perfect for easy entertaining.

INGREDIENTS

DIRECTIONS

  1. Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 12 to 18 minutes depending upon their size. Drain and let sit until cool enough to handle. Slice potatoes crosswise into thirds.
  2. Meanwhile, place the eggs in a small pot with enough water to cover. Bring to a boil over high heat. As soon as the water boils, immediately remove the pot from heat and cover for 8 minutes. Prepare an ice bath. After 8 minutes, transfer the eggs to the ice bath to cool. Peel and thinly slice or dice eggs.
  3. In a large serving bowl, combine pesto, lemon juice, and chili flakes; stir to combine. Add potatoes, eggs, peas, and pine nuts; season with a pinch of salt, and stir to coat in pesto sauce. Garnish with shards of Parmigiano-Reggiano or Pecorino Romano, and a drizzle of olive oil and serve.

Pesto Potato Salad with Peas and Pine Nuts

This potato salad from @dishingouthealth is loaded with boiled eggs, sweet peas, and toasted pine nuts and tossed with a lemon-pesto dressing. Simple and with few ingredients, this no mayo potato salad is perfect for easy entertaining.