Pesto Potato Salad
Pesto Potato Salad with boiled eggs, sweet peas, and toasted pine nuts in a lemon-pesto dressing. Simple and with few ingredients, this no mayo potato salad is perfect for easy entertaining.
Servings: 6 to 8 people
Equipment
- Large stockpot or Dutch oven
- Mixing bowls
Ingredients
- 1 1/2 lbs. small, waxy potatoes (such as gold creamers, red, fingerlings, or new potatoes)
- 4 eggs
- 1 (6-oz.) jar DeLallo Simply Pesto
- Juice of 1 lemon
- 1/2 tsp. chili flakes
- Kosher salt
- 1/2 cup frozen/thawed green peas
- 1/4 cup toasted pine nuts *see notes below for toasting instructions
- Shaved Parmigiano-Reggiano or Pecorino Romano for garnish
- DeLallo Extra-Virgin Olive Oil for serving
Instructions
- Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 12 to 18 minutes, depending on size. DO NOT overcook. Drain and let sit until cool enough to handle.Slice potatoes crosswise into thirds.
- While the potatoes are boiling, begin preparing boiled eggs.Place the eggs in a small pot with enough water to cover. Bring to a boil over high heat. As soon as the water boils, remove the pot from heat and cover for 8 minutes. Prepare an ice bath. After 8 minutes, transfer the eggs to the ice bath to cool. Peel and thinly slice or dice eggs.
- In a large serving bowl, combine pesto, lemon juice, and chili flakes; stir to combine. Add potatoes, eggs, peas, and pine nuts; season with a pinch of salt, and stir to coat in pesto sauce. (*Note: I like to reserve a few slices of boiled eggs, peas, and pine nuts for final garnish.)Garnish with shards of Parmigiano-Reggiano or Pecorino Romano (optional), and a final drizzle of olive oil.
Notes
*To toast pine nuts, place them in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often, until the nuts are fragrant and golden brown, about 3 minutes. Watch closely because the nuts can easily burn! Remove immediately from the heat and transfer to a plate.
Make-Ahead: The potatoes and eggs can be boiled and refrigerated up to 1 day ahead. I prefer to assemble the potato salad within a few hours of serving, however you can make and refrigerate it up to 1 day in advance.
Store: Cover and refrigerate potato salad for up to 3 days. Taste and drizzle with additional olive oil and a pinch of salt before serving.
Nutrition
Serving: 0.66cup | Calories: 300kcal | Carbohydrates: 23g | Protein: 9g | Fat: 20g | Saturated Fat: 1g | Sodium: 480mg | Fiber: 3g | Sugar: 4g