INGREDIENTS
Origin
A fresh twist on the classic picnic salad, blending creamy potatoes with the vibrant flavors of Sauce Pantry’s Pesto.
Pro Tips
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Use small waxy potatoes (like Yukon Gold or fingerling) for the best texture.
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Chill the salad before serving so the pesto flavor deepens.
Things to Watch Out For
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Don’t overcook the potatoes; they should be tender but still hold their shape.
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Add the pesto while potatoes are slightly warm to absorb more flavor.
Process
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Boil potatoes until fork tender, then drain and let cool slightly.
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Slice into halves or quarters, depending on size.
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Empty one Pesto sachet into a jar, add the instructed liquid, and shake until smooth.
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Toss warm potatoes with pesto until evenly coated.
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Add extras like fresh parsley, pine nuts, or shaved parmesan if desired.
