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Pesto Potato Salad

Pesto Potato Salad

Southern Living MAY 2010

  • Yield:

Ingredients

  • 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

Preparation

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

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Pesto Potato Salad recipe

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