This is a completely scrumptious potato salad without a drop of mayo! I like to serve it slightly warm or at least at room temperature rather than cold…sometimes the olive oil gets congealed and unappealing when you refrigerate it.
If you’d like to make your own pesto, here’s my basic recipe for basil pesto, but feel free to use a good quality store-bought pesto to save time. This recipe cooks up in well under thirty minutes.
Pesto Potato Salad
3 T olive oil
2 cloves of garlic, diced
1-1/2 lbs very small red potatoes
2 bell peppers, chopped (I like to use red, orange, yellow, or a combination)
1/2 c pesto
Salt and pepper
Place the olive oil and garlic into a covered casserole dish and microwave it for about two minutes. Chop each potato into quarters and add them to the casserole dish. Microwave for about 8 to 10 minutes, checking from time to time. You don’t want them overcooked. Pop them into the fridge to cool down slightly while you chop the peppers. Stir the peppers and pesto together with the potatoes; add salt and pepper to taste.
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