4

Warm New Potato Salad with Basil-Mint Pesto

Total Time
40 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
Warm baby potatoes are tossed with a fresh herb pesto for an Italian-spin on this popular American side dish.
Ingredients

uncooked baby potatoes

1½ pound(s)

table salt

½ tsp

basil

1 cup(s), fresh

mint leaves

1 cup(s), fresh

pine nuts

2 Tbsp, toasted

garlic clove(s)

2 medium clove(s), peeled and left whole

fresh lemon juice

4 tsp

water

1 Tbsp

olive oil

1 Tbsp, extra-virgin

table salt

½ tsp

black pepper

¼ tsp

red pepper flakes

¼ tsp

Instructions

  1. Place potatoes in a medium-size saucepan and fill with enough water to cover them by 1-inch; add salt and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain and let cool.
  2. Meanwhile, combine basil, mint, pine nuts, garlic, lemon juice, water, oil, salt, pepper and red pepper flakes in a food processor; process until smooth.
  3. When potatoes are cool enough to handle, halve or quarter them; toss with pesto and serve warm or at room temperature. Yields about 3/4 cup per serving.

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