Double Potato Salad With Pesto Recipes

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TANGY PESTO POTATO SALAD

A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.

Provided by ELKEHINZE

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 9



Tangy Pesto Potato Salad image

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
  • Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 36.1 g, Cholesterol 223.1 mg, Fat 15.8 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 3.4 g, Sodium 516.1 mg, Sugar 8.3 g

1 ½ pounds red potatoes, diced
½ cup fat-free plain yogurt
½ cup light mayonnaise
4 hard-boiled eggs, diced
2 tablespoons sweet pickle relish
2 teaspoons dried pesto seasoning
1 teaspoon paprika
celery salt, or to taste
ground black pepper to taste

PESTO POTATO SALAD

Provided by Ellie Krieger

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12



Pesto Potato Salad image

Steps:

  • Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
  • Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

1 1/2 pounds small red potatoes
1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto, recipe follows
Salt and pepper
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper

POTATO SALAD FOR TWO

Make and share this Potato Salad for Two recipe from Food.com.

Provided by Sara 76

Categories     Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6



Potato Salad for Two image

Steps:

  • Boil potatoes until tender. Drain and cool.
  • Roughly chop potatoes into chunks.
  • Place potatoes in a bowl with all other ingredients, and stir gently until well combined.
  • Season with salt and pepper if desired.

Nutrition Facts : Calories 353.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 6.4, Sodium 500.1, Carbohydrate 64.5, Fiber 8.4, Sugar 7.1, Protein 6.7

3 medium potatoes, scrubbed clean
1/2 cup fat-free mayonnaise
2 teaspoons chives, chopped
2 teaspoons fresh parsley, chopped
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice

CREAMY POTATO SALAD FOR TWO

"This potato salad is quick and versatile," confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10



Creamy Potato Salad for Two image

Steps:

  • Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 561mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.

4 small red potatoes, cubed
1/4 cup water
1/3 cup mayonnaise
1 hard-boiled large egg, chopped
2 tablespoons chopped celery
2 tablespoons chopped carrot
2 tablespoons chopped red onion
2 teaspoons sweet pickle relish
1/8 teaspoon salt
1/8 teaspoon pepper

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