Potato Salad with Pesto

Quick Facts:

Serves 4


3 large red or Yukon gold potatoes
2 tablespoons sun-dried tomato pesto
6 tablespoons pesto (see recipe below)
2 slices bacon
2 piquillo pepper, julienned
1 rib celery, chopped
2 tablespoons mayonnaise
2 tablespoons chopped red onions

2½ cups basil leaves
¼ cup pine nuts, toasted
2 cloves garlic, chopped
¼ cup olive oil
3 tablespoons Parmesan cheese

Recipe Description:

“This is slightly different twist on potato salad. I purchase sun-dried tomato pesto and in the summertime, when basil is abundant, I make the other. You can make it super easy by purchasing both kinds of pesto. Many additions can be made to the recipe to make it your own, perhaps a little lemon zest, or lemonaise instead of the mayonnaise.”
-Marilyn, Culinary Director


1. Bring a saucepan large enough to hold the potatoes to a boil. Add the potatoes and boil until a knife inserts easily. Drain and let cool.
2. Combine remaining ingredients, including the pesto made following the instructions below. Add the potatoes and serve!

1. Combine basil, pine nuts and garlic in the bowl of a food processor.
2. Pulse to a rough chop. Scrape down sides and pulse a little more.
3. Add olive oil slowly and process until mixture is a coarse paste.
4. Add the Parmesan cheese and pulse once or twice.

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