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Potato salad has long been a staple in various cuisines around the world, cherished for its comforting texture and versatility. Whether served at summer barbecues, holiday gatherings, or simple family dinners, this dish has a way of bringing people together. While traditional potato salads often feature creamy mayonnaise as a base, they can sometimes lack the vibrancy and excitement that a more adventurous palate craves. Enter the Pesto Potato Salad with a Twist—a delightful variation that introduces a burst of flavor and an array of health benefits.

Pesto Potato Salad | Recipe | Vegetarian recipes healthy, Veggie recipes, Vegetarian dishes

Discover a fresh take on potato salad with this Pesto Potato Salad with a Twist! Using tender baby potatoes and a vibrant basil pesto made with Parmesan and toasted pine nuts, this dish bursts with flavor. Toss in cherry tomatoes and cucumber for added freshness, and serve it on a bed of arugula for an extra crunch. Perfect as a side or a light meal, this salad is ideal for picnics, BBQs, or any gathering. Enjoy the delightful blend of textures and tastes!
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Ingredients
  

1.5 lbs baby potatoes (Yukon Gold or Red)

1 cup fresh basil leaves

1/2 cup Parmesan cheese, grated

1/3 cup pine nuts (toasted)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Juice of 1 lemon

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

Fresh arugula (for garnish)

Instructions
 

Boil the Potatoes: In a large pot, add water and a pinch of salt. Place the baby potatoes in the pot and bring to a boil. Cook for about 15-20 minutes or until fork-tender. Drain and let cool for a few minutes.

    Prepare the Pesto: In a food processor, combine the fresh basil, Parmesan cheese, toasted pine nuts, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture becomes a smooth pesto.

      Combine Ingredients: In a large bowl, cut the cooled potatoes into halves or quarters depending on their size. Add the cherry tomatoes and diced cucumber. Pour the pesto over the potatoes and gently toss to ensure everything is well-coated.

        Chill and Serve: Let the salad sit for at least 30 minutes in the refrigerator for the flavors to meld together. Just before serving, taste and adjust seasoning if necessary. Serve on a bed of fresh arugula for added crunch and garnish.

          Prep Time: 15 mins | Total Time: 1 hr | Servings: 4-6