Pesto Potato Salad Recipes

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.

Steps:

• Boil potatoes salted water until soft, about 15 minutes.
• Drain water.
• Add salt and pepper to taste.
• Add pesto and stir.
• Serve warm.

Steps:

• In a small bowl, mix together mayo, pesto, salt & pepper, and garlic.
• In a large bowl, combine potatoes, celery, eggs and onion.
• Stir dressing into potato mixture. Enjoy!

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook until potatoes are tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. While potatoes are hot, add the vinegar and toss gently with a rubber spatula so the potatoes absorb all that vinegar flavor.
• Meanwhile, mix together the mayo, pesto, capers, Dijon and lemon zest and juice.
• Drain any excess vinegar that the potatoes haven't absorbed, then mix the potatoes with the dressing and season to taste. Top with crushed kettle chips.

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

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.