Pesto Potato Salad Recipe


  • 4 medium organic Idaho® russets
  • Optional:
  • diced red onion
  • capers
  • kalamata olives - crushed
  • Pesto Dressing:
  • 1/2 bunch organic parsley, washed and thoroughly dried
  • 1/4 cup raw pine nuts
  • 2 cloves garlic
  • splash of lemon juice
  • 1/2 cup of good extra virgin olive oil
  • salt & pepper to taste


  1. Scrub the potatoes. Since they are organic, do not peel; the skin provides nutrients and texture. Slice length-wise and cut into bite sized cubes. Place in a large pot, fill with cold water, just barely covering. Bring to a boil, lowering the fire to medium for a nice simmer. Cook potato cubes till fork tender. Drain and set aside to cool in a large bowl.
  2. Carefully pick leaves of the half bunch of organic parsley – reserve.
  3. Toast raw pine nuts in a small frying pan, careful not to burn, just lightly golden all over –reserve
  4. In a blender or Vitamix, add parsley, toasted pine nuts, garlic cloves and a splash of lemon juice
  5. Slowly stream in the olive oil until all is emulsified. Taste and season with salt and pepper.
  6. Fold the pesto in to the bowl of potatoes. Mix well. Serve warm, room temperature or cold.
  7. Optional additions: Diced red onions for color, capers or crushed kalamata olives for added saltiness. A perfect side for fried chicken, burgers or hot dogs.
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Yield: 4 - 6 servings
Calories: 310
Sugar: 2g
Sodium: 20mg
Fat: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 0

Lan Pham, Angry Asian Creations

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