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Basil Pesto Potato Salad


"Delicious and green. A must-have recipe for your Saint Patrick's Day meal."
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30 m servings 396 cals
Original recipe yields 6 servings

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  1. Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
  2. Peel potatoes and cut into 1/4-inch thick slices. Place in a large bowl. Sprinkle with salt. Add white wine, olive oil, and lemon juice; toss lightly to combine.
  3. Mix mayonnaise and pesto together in a small bowl. Pour over potato salad and toss gently. Garnish with red onion. Chill until serving.

Nutrition Facts

Per Serving: 396 calories; 17.4 g fat; 52.2 g carbohydrates; 8.5 g protein; 10 mg cholesterol; 470 mg sodium. Full nutrition

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Read all reviews 2
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4.5 Pesto and Potato Salad Lovers rejoice!!! My red potatoes were about the size of a golf ball or smaller so it made no sense to peel them;scrubbed well and sliced after cooking. Added a sma...

Delicious... great summer salad, our favs including fresh basil and potatoes. Did not know how many 10 potatoes would equate to - best to state as weight, therefore, I used 3 lbs of gourmet red ...