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This 20-Minute Pesto Potato Salad could not be easier to make. It is a fantastic side dish for barbecue and grilled meats. This salad is simple, flavorful, and downright tasty!
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– 1½ lbs honey gold bite-sized potatoes – ⅓ cup prepared pesto store-bought or homemade – 1 tablespoon pine nuts – ¼ cup grated parmesan cheese – 2 oz arugula – salt and pepper to taste
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Cut the {cleaned} potatoes in half. *If using larger potatoes, cut them into quarters. Fill a large pot with cold water until it is 1-inch above the top of the potatoes.
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Set the pot to medium-high heat and bring the water to a boil. Once boiling, add a teaspoon of kosher salt and boil the potatoes for about 13-15 minutes until they are fork-tender.
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While the potatoes are boiling, toast the pine nuts. In a small pan over medium-low heat, cook the pine nuts with a pinch of salt. Stir frequently to avoid burning. Cook until golden brown and fragrant, about 5-7 minutes.
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Once the potatoes are tender, drain the water. Allow the potatoes to cool slightly before cutting them into ½-inch chunks.
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Place the potatoes in a large bowl. Add the pesto, toasted pine nuts, and shredded parmesan cheese. Stir until everything is incorporated and the potatoes are coated in the pesto.
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Season with salt and pepper, to taste. Gently stir in the arugula.
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For full recipe details, visit Sugarylogic.com or click the link below!