Tuesday, June 1, 2010

Creamy Pesto Potato Salad

Potato salad made from small red potatoes, and a basil pesto with parsley, dried tomatoes, pine nuts, garlic, lemon juice, and red pepper flakes and dressed with mayonnaise and Parmesan.

Creamy Pesto Potato Salad

If you're not into green food, you might want to click away. I totally get it - sometimes green in a food is a bit off-putting to me too, especially when nature didn't intend it to be green - like all those dyed foods on Saint Patrick's Day. And then there's The Cajun's aversion to anything slightly resembling a vegetable, so I pretty much would have to say that an herb centered ingredient like basil potato salad, would literally send him running.


Basil is prolific in the garden right now though and anybody that ever plants it, usually has an overabundance of it. What does one do but make pesto!  That's pretty straight forward - basil, or even a mixture of herbs, pine nuts (or pecans or walnuts if you prefer), lemon juice, garlic, salt and pepper, Parmesan, olive oil, and for this one, a bit of dried red pepper flakes.


And, by the way, if you happen to have some pesto leftover, you can freeze it in ice cube trays, or in muffin cups for larger servings, or both. Spray the tray with a bit of olive oil non-stick spray and spoon in the pesto.  Freeze until solid, pop out and put into a zipper freezer bag. For lots of fun ways to use pesto, visit this post.


I have never combined pesto with a full recipe potato salad to be honest, mostly because it means I would be the sole person eating it, but I thought I'd give it a try. I'm trying to break out of the traditional southern style box and try a few new types of potato salads anyway.

After folding the pesto into the potato salad, while I liked it, I found that I really missed the creaminess of a potato salad. I tried a bit of Greek yogurt and then sour cream, but wasn't crazy about the tang that added especially against the strength of the extra virgin olive oil. Then I tried just good ole light mayonnaise and really loved it {I know, surprise, surprise} and so my creamy version of pesto potato salad was born. I didn't have any sun dried tomatoes in the pantry when I decided to pick the basil, but I am certain that they would have been an excellent addition, so I've included them as an option.

Recipe: Creamy Pesto Potato Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings


Ingredients
  • 3 pounds of small red potatoes, unpeeled
For the Pesto:
  • 2 cups of basil leaves, packed
  • 1/4 cup of flat leaf parsley
  • 2 tablespoons chopped sun dried tomatoes, optional
  • 3 cloves of garlic, unpeeled
  • Juice of half of a lemon
  • 1/4 cup toasted pine nuts, pecans or walnuts
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon of kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 cup to 1/2 cup of extra virgin olive oil
  • 1/4 cup of Parmesan cheese
  • 1/4 cup of mayonnaise
Instructions

Cut the unpeeled potatoes into chunks. Add them to boiling and well salted water and cook for about 8 to 10 minutes, or just until tender, but still firm, not mushy. Drain and set aside to cool.

For the pesto, rinse herbs and pat dry. Toast nuts in a dry skillet for 4 to 5 minutes until fragrant. Remove and set aside to cool. Add the unpeeled garlic to the pan and toast about 7 minutes, turning over halfway. Remove and set aside to cool. Once cooled, peel.

In a food processor bowl, pulse the basil and parsley, just until broken up, about 3 times. Add the sun dried tomatoes, pine nuts, garlic, lemon juice, red pepper flakes, salt and pepper. Pulse about 5 times then process while drizzling in the oil. Add only enough of the oil to make mixture smooth. Transfer the pesto to a large bowl.

Add the Parmesan and the mayonnaise to the pesto and blend until thoroughly mixed. Add the cooled and well drained potatoes and gently toss to combine. Taste and adjust seasonings as needed. Refrigerate several hours before serving.

Source: http://www.deepsouthdish.com

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©Deep South Dish
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Posted by on June 1, 2012
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15 comments:

  1. Green is my favorite color, so thanks for this colorful post. I adore basil and use and freeze it all summer. This potato salad with pesto looks and taste amazing I'm sure. My garden is behind yours, but I've copied your recipe and plan to try it as soon am my, "basil is prolific," too.

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  2. I bet that is super delicious! I can almost taste it...I know where my first crop of basil is going ;)

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  3. Very interesting, and since we like pesto and have been looking for a use for some we have in the freezer, I may have to go way out of my potato salad comfort zone and give this a try. You were very creative with this.

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  4. It looks delicious and it is certainly creative. When basil comes in, it comes in :-)So, it is always nice to have recipes on hand to deal with all of it. I hope you are having a wonderful day. Blessings...Mary

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  5. it has my mind considering... 2 cups of basil sounds like a lot ... maybe less with red bell peppers for some color...
    got me thinking though

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  6. Thanks y'all - hope you enjoy!

    Hello Dave the Islander! Long time no see over this way. Yeah, I wanted it to be heavy on the basil one to enhance the potatoes and really stand out and two, well, I had a bunch to use up!

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  7. I love the idea of this potato salad. So yummy!

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  8. I love the idea of this potato salad Mary- basil is delicious in so many dishes; why not this!

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  9. This looks so good, I can just taste it and my mouth is watering!

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  10. What a gorgeous potato salad! Love pesto. So much flavor here! I will definitely be trying it this summer.

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  11. Hi Mary, How unique is this recipe for potato salad? I never would have thought this up and will def'ly add this to my 'to try' recipes. I was wanting to ask you if you'd like to participate as a guest next month with an interview about your cooking talents and blog. You can email me at paige1and23@google.com

    Roz

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  12. this looks really good, mary, but do you remember when they tried green ketchup--wrong!! very, very wrong!
    anne
    www.anniebakes.net

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  13. I bet this would be a nice change on potato salad. Nice to know the pesto freezes well. Have a great week
    www.sinfulsouthernsweets.blogspot.com

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  14. I'm okay with green as long as it's not fuzzy too :) This looks scrumptious!

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  15. Hi Mary,
    Wow! You have so many great looking salads here! Can't wait to try them!

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