Pesto Potato Salad

Adapted from Chef Val Erpelding’s winning recipe in the "Best Colorado Potato Dish Contest." We substituted new potatoes for the Colorado russet potatoes.

3 Tbsp chopped garlic
2 cups (approximately 2 oz) fresh basil leaves, washed and patted dry
1 cup pine nuts, toasted
3/4 cup Vera Jane's 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 and freshly ground pepper, to taste

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

Makes 15 servings

Per serving: 276 calories; 18g total fat; 4g saturated fat; 6mg cholesterol; 113mg sodium; 24g total carbohydrates; 8g protein;

Allergy Warning: Contains MilkContains Other Nuts

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