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Potato salad is a beloved classic, often seen at summer barbecues, family picnics, and holiday gatherings. While traditional recipes are comforting in their simplicity, there's a world of opportunity to elevate this dish by incorporating unique flavors that excite the palate. Enter Basil Pesto Potato Salad—a vibrant take on the classic that introduces the fresh, aromatic flavors of basil pesto into the mix. This innovative recipe not only adds a burst of color and flavor but also transforms the humble potato salad into a gourmet side dish that complements any meal.

Basil Pesto Potato Salad

Discover a delicious twist on a classic summer favorite with this Basil Pesto Potato Salad recipe! Perfect for barbecues, picnics, or family gatherings, this salad combines tender baby potatoes with the fresh, vibrant flavors of homemade basil pesto. Packed with nutrients from fresh basil, garlic, and healthy fats from nuts, it offers a gourmet touch that will impress your guests. Simple to prepare and easily customizable, this salad is sure to become a go-to side dish for any occasion.
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Ingredients
  

2 pounds baby potatoes, halved

1 cup fresh basil leaves

1/3 cup pine nuts (or substitute with walnuts for a unique flavor)

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/2 cup extra-virgin olive oil

Juice of 1 lemon (about 2 tablespoons)

Salt and freshly ground black pepper to taste

1/2 cup cherry tomatoes, halved (optional, for a pop of color)

1/4 cup red onion, finely chopped (optional, for a crisp bite)

Additional fresh basil leaves for garnish

Instructions
 

Cook the Potatoes: Begin by filling a large pot with water and adding a generous amount of salt. Add the halved baby potatoes and bring the water to a rolling boil. Allow the potatoes to cook for 15-20 minutes, or until they are fork-tender. Once cooked, drain the potatoes in a colander and let them cool for about 5 minutes.

    Prepare the Pesto: While the potatoes are cooling, make the basil pesto. In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse the mixture until it becomes finely chopped. With the food processor running, slowly stream in the extra-virgin olive oil and lemon juice. Keep blending until the pesto reaches a smooth, creamy consistency. Taste and season with salt and freshly ground black pepper as desired.

      Mix the Salad: In a large mixing bowl, add the slightly cooled potatoes. Drizzle the prepared basil pesto over the potatoes and gently toss until they are thoroughly coated and the pesto clings to every piece.

        Incorporate Optional Additions: If you choose to enhance the salad, fold in the halved cherry tomatoes and finely chopped red onion. These ingredients add both flavor and vibrant color to the dish.

          Garnish and Serve: Transfer the potato salad to a beautiful serving dish. Garnish artistically with additional fresh basil leaves for an appealing presentation. You can serve it warm or refrigerate it for about 30 minutes to enjoy it chilled.

            Enjoy Your Creation: This delicious and vibrant Basil Pesto Potato Salad is perfect on its own or as a delightful side dish for grilled meats, sandwiches, or picnics!

              Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6