Warm Potato Pesto Salad Recipe
This recipe combines tender baby potatoes with burst-in-your-mouth cherry tomatoes, all generously coated in a flavorful pesto sauce. Finish off this dish with a sprinkle of Parmesan cheese for a delightful and easy side dish that bursts with vibrant flavors. Perfect for any meal!
— Constant Cookbook
Ingredients
- 1 1/2 pounds baby yellow or red Idaho potatoes, washed, drained and cut into quarters or eighths depending on the size
- 1/4 cup cherry or grape tomatoes, rinsed and halved or quartered
- 1/4 cup store bought or
- salt & pepper
- parmesan cheese for serving
Instructions
- To a large pot, add cut up potatoes and cover with at least 3 to 4 inches of water and add salt. Bring to a boil. Allow to boil for 5 to 8 minutes or until potatoes are fork tender. Remove potatoes and drain in a colander. Rinse quickly with cold water. Set aside and allow to cool for 5 minutes.
- In the meantime, prep your tomatoes and make your pesto. Add pesto to the potatoes and mix gently with a rubber spatula. Add tomatoes and combine. Season with salt and pepper to taste and top with parmesan cheese.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4 to 6 as a side
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