Lime Basil Idaho® Potato Tabbouleh


  • 5 large Idaho Potatoes, peeled and cut into 1/2-inch cubes
  • 4 medium plum tomatoes, diced
  • 1 cup finely chopped fresh parsley
  • 1/2 cup chopped scallions
  • 1/4 cup chopped fresh basil
  • For the dressing
  • 1/4 cup fresh-squeezed limejuice
  • 3 tablespoons prepared pesto
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper


  1. In a small bowl, stir together dressing ingredients until blended; set aside.
  2. In a stockpot, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy; drain and transfer potatoes to a large bowl.
  3. Using a wooden spoon, gently toss potatoes with the reserved dressing mixture. Stir in the tomatoes, parsley, scallions and basil until well mixed.
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Yield: 6 servings
Calories: 230
Sodium: 442 mg
Fat: 4 g
Protein: 6 g
Cholesterol: 2 mg

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