Pesto Potato Salad
Pesto Potato Salad is a delightful dish that combines tender Yukon Gold potatoes with creamy basil pesto, juicy cherry tomatoes, and tangy feta cheese. Perfect for summer picnics or family gatherings, this vibrant salad is not only easy to prepare but also visually appealing. Each bite bursts with fresh herb flavors, making it an ideal side dish or a tasty addition to any weeknight dinner. Refreshingly simple yet gourmet, this recipe will impress your guests and elevate your meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 pound Yukon Gold potatoes (or red potatoes)
- 1 cup basil pesto (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 4 oz feta cheese, crumbled
Instructions
- 1. Boil the Potatoes: Wash the potatoes and place them in salted boiling water. Cook for 15-20 minutes until fork-tender. Drain and let cool slightly before cutting into bite-sized pieces.
- 2. Prep Your Veggies: Halve the cherry tomatoes and slice the red onion while the potatoes cool.
- 3. Combine Ingredients: In a large bowl, gently toss together the cooled potatoes, cherry tomatoes, and red onion.
- 4. Add Pesto: Mix in the pesto sauce until all ingredients are well coated.
- 5. Feta Finish: Crumble feta cheese on top and give it a gentle toss to combine.
- 6. Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld before serving cold or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg