Warm New Potato Salad with Basil-Mint Pesto
1
Points®
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; there's no better way to dress up boiled potatoes. All you have to do is let the potatoes simmer until they're tender, which should take about 10 minutes. Then the pesto comes together quickly and features fresh basil and mint, toasted pine nuts, garlic, lemon juice, olive oil, and a touch of red pepper flakes for a little heat. This recipe really couldn't be any easier to make! The potatoes are perfect to serve alongside chicken or fish and are a hearty addition to any entrée.
Ingredients
Uncooked baby potatoes
1½ pound(s)
Table salt
½ tsp
Fresh basil
1 cup(s)
Peppermint leaves
1 cup(s)
Pine nuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp
Garlic
2 clove(s)
Fresh lemon juice
4 tsp
Water
1 Tbsp
Olive oil
1 Tbsp
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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