Queen Cuisine – Pesto red potato salad recipe

I made this recipe on a whim last week and I loved it so much I think it will definitely end up in our meal rotatation. Last December I found basil on clearance and I made a whole batch of pesto that I froze using my trusty FoodSaver.

I was down to my last package of pesto and it worked perfectly to jazz up the red potatoes that were hanging out in my pantry.

INGREDIENTS

Pesto (homemade or store bought) – You can find my pesto recipe here.

Red potatoes (or any tender potato that you have)

Fresh parmesan reggiano

Fresh pesto for garnish (optional)

DIRECTIONS

1.) Dice up your potatoes to bite size pieces

2.) Boil potatoes. Don’t cook them until they are mush, but a potato salad consistency. (You can boil with a couple whole garlic cloves if you like garlic. You can take them out when the potatoes are done or mash them up and add them in.)

3.) Drain potatoes. While they are still warm, mix in your pesto.

4.) Grate some parmesan on top and garnish with fresh basil if you like. I also added a little rock salt.

This was super easy to make – especially because the pesto was already made. What do think? I’d love to hear your thoughts! I am not a fan of mayonnaise so I have a hard time finding potato salad recipes I like – I’d love your ideas or recipes for your favorite potato salads!

Here are some other recipes I’ve posted in the past:

• Slow cooker chicken taco soup
• Mint Oreo Frozen Dessert
• Tricia’s Heavenly Sweet Tea
• Grilled Thai New York Steak with lime sauce
• Mandarin Chicken Salad
• Broccoli, sausage, oregano stir fy
• Easy Peasy Pizza (courtesy of Trader Joe’s)
• Greek Chicken and Orzo Skillet recipe
• Bacon-wrapped blue cheese dates
• Quinoa salad with arugula, craisins, pistachios, balsamic vinegar
• Tomatoes, Feta, Corn, Cilantro Salad
• My grandma’s roll recipe, plus a time-saving tip (BEWARE – You can’t eat just one)
• Moroccan Chicken with couscous