Spring Pesto & Potato Salad
Perfect for a weekend brunch or to prep ahead for the week, this Spring Pesto & Potato Salad is a healthy, delicious side dish you’re going to want to save. You can use my Dairy-Free Pesto recipe, or whatever store-bought variation you choose. Just make sure to read the label, if you’re keeping things Whole30 friendly. This recipe is a cinch to make, and it can go from side dish to main with the addition of some sliced hard-boiled eggs.
PREP TIME
15 minutes
COOK TIME
10 minutes to 13 minutes
INGREDIENTS
9
Serves: 6-8
Ingredients
- 1.5 lb1.5 lb1.5 lb Fingerling Potatoes, or other small potatoes, cut into ½-inch pieces
- 1 cup1 cup1 cup Green Peas, thawed from frozen
- 1/3 cup1/3 cup1/3 cup Red Onion, diced
- 111 Lemon
- 3/4 cup3/4 cup3/4 cup Dairy-Free Pesto (click for recipe)
- Kosher Salt
- Black Pepper
- Pine Nuts, toasted (optional)
- fresh Basil, (optional)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add sliced potatoes to a medium pot and cover with water. Bring to a boil, season water with kosher salt and cook for about 7 to 8 minutes, until potatoes are fork tender. Add in frozen peas and cook for another 3 to 5 minutes, until potatoes are completely cooked.
- Drain potatoes and peas and add to a large bowl with diced red onion, pesto and 3/4 teaspoon salt and 1/4 teaspoon black pepper. Zest lemon into the bowl, and juice half of the lemon into the salad. Stir to combine and garnish with toasted pine nuts and fresh basil, as desired.
- Serve at room temperature or chill. Store leftovers in air-tight container, refrigerated, for up to 5 days.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Paleo Pescetarian Plant Based Salads Shellfish Free Side Dishes Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 193 |
| Fat: | 0 g |
| Carbohydrates: | 44 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 2 mg |
| Fiber: | 4 g |
| Sugars: | 5 g |
| Calculated for total recipe. | |
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One response to “Spring Pesto & Potato Salad”
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This looks like it would be lovely to serve at a summer get together. Maybe paired with one of your mason jar cocktails!