This is a deceptively simple dish. It came together slightly accidentally; I was looking for a way to serve potatoes with steak and didn’t feel like roasted. I poked around the cupboards and found a jar of prepared pesto. It seemed to thick to use on its own, so I sneaked a bit of mayo in there, but trust me you can not taste it. It turned out so well, I will definitely be making it when regular potato salad won’t do. It may also be quite delicious straight of the container while standing in front of the open fridge, but since I would never, ever do such a thing ::side eye:: I can’t say for sure.
Pesto Potato Salad
1 pound red potatoes cut into small even pieces
3 1/2 teaspoons prepared pesto
2 teaspoons mayonnaise
1/2 teaspoon milk
1/2 teaspoon salt
black pepper, freshly ground
4 teaspoons parmesan cheese, finely grated
- Put potatoes in a medium soup and cover with water and add salt. Bring to a boil and cook until potatoes are just fork tender, about 20 minutes.
- Drain potatoes in a strainer and gently run cool water over the potatoes to stop the cooking process. Let drain completely and blot with a lint free or paper towel if you need to speed the drying process along.
- In a small bowl or measuring cup, mix pesto, mayonnaise, milk and a few grinds of black pepper.
- Put the drained and dry potatoes in to a mixing bowl and stirring gently, pour the pesto dressing over the potatoes and mix until potatoes are thoroughly coated.
- The parmesan can be mixed in to the salad while in the mixing bowl or sprinkled over individual servings. Enjoy!