Pesto Potato Salad
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Adapted from Chef Val Erpelding's winning recipe in the
"Best Colorado Potato Dish Contest." We substituted new potatoes
for the Colorado russet potatoes.
Ingredients:
- 3 Tbsp chopped garlic
- 2 cups fresh basil leaves, washed and patted dry {(3) 2/3-oz pkg}
- 1 cup toasted pine nuts
- 3/4 cup extra-virgin olive oil
- 1/2 cup grated Appennino Parmigiano-Reggiano cheese
- 1/2 cup grated Locatelli Romano cheese
- 4 lbs small new (red) potatoes, sliced
- 1 red bell pepper, chopped
- 1 bunch green onions, minced
- 1 Tbsp vinegar
- Salt
- Freshly ground pepper, to taste
Directions:
Combine the garlic, basil, and pine nuts in a food processor and chop. With
the motor running, add the olive oil in a slow, steady stream. Add the cheeses,
and process until combined. Set aside.
Boil the red potatoes in a small amount of boiling salted water. Drain and
cool potatoes slightly in a large bowl. Slice into 1/4-inch slices. Add the
pesto, red pepper, green onion, and vinegar, and gently combine. Add salt
and pepper, to taste.
Makes 15 servings
Per serving: 276 calories (57% calories from fat); 18g total fat; 3.5g saturated
fat; 6mg cholesterol; 113mg sodium; 24g total carbohydrates; 8g protein
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