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Potato salad is a beloved staple at gatherings, barbecues, and picnics, celebrated for its versatility and comfort. Traditionally made with a creamy dressing or a tangy vinaigrette, it’s a dish that evokes memories of summer days and family dinners. However, there’s a way to elevate this classic side dish into something truly special: by incorporating basil pesto. This vibrant twist infuses the salad with fresh, aromatic flavors that can transform any meal into a culinary experience. Whether you're hosting a summer get-together or simply looking for a delightful addition to your weekday dinner, basil pesto potato salad is sure to impress.

Basil Pesto Potato Salad

Discover a refreshing twist on a classic favorite with basil pesto potato salad. Perfect for summer gatherings or casual dinners, this dish combines tender baby potatoes, vibrant basil pesto, and flavorful ingredients like cherry tomatoes and red onions. The rich flavors of toasted pine nuts and Parmesan blend beautifully, creating a colorful and aromatic side. Easy to prepare and packed with nutrition, this salad is a delightful addition to any meal. Enjoy the burst of freshness and creaminess in every bite!
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Ingredients
  

2 pounds baby potatoes (Yukon gold or red)

1 cup fresh basil leaves, packed

1/3 cup toasted pine nuts (can substitute with walnuts or almonds)

1/2 cup grated Parmesan cheese

2 cloves garlic

1/2 cup extra virgin olive oil

1 tablespoon lemon juice (freshly squeezed)

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh mozzarella balls (bocconcini), optional

Fresh basil leaves for garnish

Instructions
 

Cook the Potatoes: Start by washing the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until fork-tender. Drain and set aside to cool.

    Make the Pesto: While the potatoes are cooling, prepare the basil pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until finely chopped.

      Add Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture becomes smooth and creamy. Finally, add the lemon juice and season with salt and pepper to taste. Pulse a few more times to combine.

        Combine Ingredients: Once the potatoes are cool enough to handle, cut them in half or quarters depending on your preference. In a large mixing bowl, combine the halved potatoes, cherry tomatoes, red onion, and mozzarella balls if using.

          Toss with Pesto: Pour the prepared basil pesto over the potato mixture. Gently toss to coat all the ingredients evenly. Be careful not to break the potatoes too much.

            Chill and Serve: For optimal flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes. Before serving, garnish with fresh basil leaves and adjust seasoning if necessary.

              Enjoy: Serve your Basil Pesto Potato Salad as a refreshing side dish or light meal. Enjoy the vibrant flavors and textures!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8