This pesto potato salad is every bit as creamy as its classic counterpart. The pesto adds a nice twist, and the sour cream gives it a tangy undertone. It’s a refreshing change from the typical potato salad, and even feels lighter.
Pesto Potato Salad
Recipe By Sina Mizrahi
- Cook & Prep: 30 m
- Serving: 6
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Contains:
Ingredients (11)
Potatoes
Homemade Pesto
Start Cooking
Homemade Pesto
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In a food processor fitted with the S-blade, pulse the basil and almonds until fine.
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Gradually add the olive oil, and continue pulsing until a paste forms.
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If you're using the pesto right away, add the Parmesan and mix to combine. If you plan to freeze or refrigerate the pesto, add the Parmesan just before serving.
Note:
After eating Parmesan cheese one must wait six hours before eating fleishigs. See more on this, including a list of all hard cheeses that require waiting, here.
For the Potato Salad
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Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat and cook until tender, about 15 to 20 minutes. Drain well and allow to cool slightly.
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In a large bowl, combine the sour cream, mayonnaise, pesto, salt, and pepper.
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Add the potatoes and mix well until everything is evenly coated. Garnish with dill. Serve immediately or refrigerate overnight.
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