Pesto Potato Salad
Pesto Potato Salad is a harmonious fusion of Italian and modern plant-based cuisine. This vibrant dish has rich flavor and a delightful variation from the classic potato salad. It's a crowd-pleaser at picnics, gatherings and at home!
Ingredients
- 2 lbs potatoes, washed and quartered
- salt, for boiling potatoes
- 1/2 cup vegan pesto (store-bought or homemade)
- slat and pepper to taste
Instructions
- Boil Potatoes: Place the halved or quartered baby potatoes in a large pot of cold salted water. Bring to a boil and cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let them cool slightly.
- Put the potatoes in a large bowl and add pesto: Spoon the vegan pesto over the potato mixture and gently toss until the potatoes are coated with the pesto.
- Chill and Serve: Cover the potato salad and refrigerate for at least an 30 minutes to an hour to allow the flavors to meld. Serve chilled, and enjoy as a side dish or a light main course.