I used to think I hated potato salad. There were two potato salads that I knew of: vinegary German potato salad and the creamy potato salad made with mayo. Both were pretty gross to me. But then I found a potato salad recipe made with a dressing consisting of capers, lemon juice, and olive oil–not only was it delicious, but it made me expand my potato salad horizons. It didn’t have to be creamy or vinegary! It could be other things!
I often make roasted potatoes and toss them with pesto, so I thought I’d try making a cold potato salad with some of the same ingredients–something I could have for lunch. This pesto potato salad recipe was completely improvised with things I had leftover from other recipes. Pesto, artichokes, sun-dried tomatoes, pine nuts–why not, right? Throw them all in! Although I used Yukon Gold potatoes, red potatoes or any kind of baby potatoes would work too. Go crazy!
Because I had arugula in the fridge, I added some to the potato salad just before serving–this way, the arugula won’t get too soggy (which, like potato salad made with mayo, I also find gross). Like other potato salads, pesto potato salad is best served after being refrigerated for a few hours–this allows the flavors to come together a little more.
Go to Pesto Potato Salad with Artichoke Hearts & Sun-Dried Tomatoes recipe
Prep Time:
2 hours, 20 minutesCook Time:
2 hours, 20 minutesTotal Time:
2 hours, 20 minutes Yield:
4ingredients:
instructions:
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Comments
Mmmm, I love anything with pesto! This sounds really good.
that sounds super good! I looooove pesto.
This sounds really good and I think could easily be a main dish with the extra veggies you suggested. And maybe some (cough) bacon!
Your blog never usually fails to make me hungry.
This looks fantastic, and I bet it would be a real hit with my kids. They will eat just about anything if I mix it with parmesan. I'm always looking for new uses for pesto. I've bookmarked this and hope to try it soon!
What kind of Pesto did you use? I don’t know what store brands are worth while.
Thanks!
I wrote this post back when I lived in Wisconsin and I used to buy a frozen pesto there–I’m blanking on the name of it, but it was a local brand so unless you live in the Madison area, it’s probably not going to be much help! The refrigerated Buitoni pesto isn’t too bad in a pinch, although it’s a little bit on the oily side.
Can you please post the recipe of Basil pesto if you know so? I see you use Pesto a lot….but I dont like the store brought one, though we have a Trader Joes nearby. I tried making, but wasnt able to create magic there too.
Thanks.
P.S. Your blog looks great, I have just started reading it, and I am pleasantly surprised at finding such good options, vegetarian options, as we are vegetarians.
Here’s the recipe I use most often: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/. We really enjoy it!
This looks great! Do you think this would still taste good if refrigerated for 24 hours? I am making all the food for my wedding, so I am looking for recipes that preferably get better as they age…
Hi Sarah, it would probably hold up, although maybe you’d want to add the arugula closer to serving? But the pesto flavor will definitely get better the longer you refrigerate.