Pesto Potato Salad



Recipe from

Southern Living


3 pounds cooked and quartered baby red potatoes
1 cup (4 oz.) shredded Asiago cheese
1/2 cup coarsely chopped fresh basil
1/2 cup toasted pine nuts
1/2 cup olive oil
2 garlic cloves, pressed
Salt and freshly ground pepper to taste


Stir together potatoes, Asiago cheese, basil, pine nuts, olive oil, and garlic. Season with salt and freshly ground pepper to taste just before serving.

May 2010
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