Pesto Potato Salad

Origin:

This Pesto Potato Salad is a fresh, herbaceous take on the classic picnic side. Swapping out the usual mayo for Sauce Pantry’s Pesto Sauce gives it a lighter, more vibrant Mediterranean twist—perfect for summer BBQs, weeknight meals, or packed lunches.

Pro Tips:

• Use Waxy Potatoes: Yukon Gold or red potatoes hold their shape well and have a creamy texture.

• Dress While Warm: Toss the potatoes with pesto while still warm so they absorb more flavor.

Things to Watch Out For:

• Don’t Overcook Potatoes: Boil until just fork-tender. Too soft and they’ll fall apart.

• Balance the Sauce: If you want a creamier texture, stir in a spoonful of sour cream or Greek yogurt with the pesto.

Process:

1. Boil the Potatoes:

   • Cut potatoes into bite-sized chunks. Place in a pot of cold salted water, bring to a boil, and cook until just fork-tender (8–10 minutes). Drain and let cool slightly.

2. Toss with Sauce:

   • While still warm, toss the potatoes with Sauce Pantry Pesto Sauce until evenly coated.

3. Add Finishing Touches:

   • Gently fold in chopped green onions and optional extras like cherry tomatoes or shaved Parmesan.

4. Chill or Serve Warm:

   • Serve immediately or chill in the fridge for 30 minutes before serving.