With its hearty red potatoes and sweet red and yellow bell peppers tossed in an aromatic basil pesto, this dish is a definite crowd pleaser. It is easy to make, travels well, and is so impressive looking, it has become my go-to dish for bringing to potlucks and barbecues. This pesto potato salad so much more exciting and healthful than a typical mayo-based potato salad!
Pesto Potato Salad
1 1/2 pounds small red potatoes, scrubbed (skins on)
1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto
Salt and pepper
Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked through, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
Makes 8 servings
Per serving: Calories 120; Total Fat 5.5g (Sat Fat 1g); Protein 3g; Carb 16g; Fiber 2g; Cholesterol 0mg; Sodium 213mg