Pesto Potato Salad

Pesto Potato Salad with peas & basil… A great alternative to traditional potato salad: simple, easy & amazingly exquisite.| Taste And See

This recipe contains unsalted butter, potatoes (yukon gold), salt (kosher), black pepper, pesto, peas (green, frozen)

8-10 Servings servings

Prep time:

Cook time: 40 min

Ingredients:

• 4 tablespoons (1/2 stick) unsalted butter
• 21/2-3 pounds small Yukon gold potatoes, skins scrubbed
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup pesto (homemade or store-bought)
• 1/2 cup frozen baby peas

Instructions:

• 1. Melt the butter in a large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 30-40 minutes, until the potatoes are just tender when tested with a fork.
• 2. Meanwhile, defrost the peas in a colander. Then cook them in the microwave for 1 minute and set aside.
• 3. From time to time, shake the potatoes without removing the lid to prevent the bottom ones from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Be careful to not overcook them. Add in the pesto and peas, toss and serve warm or room temperature.
• 4. Garnish with fresh basil or parsley.