I always have leftover red potatoes from a variety of recipes, usually pot roast. While the prep of the pesto and mayonnaise is a little effort, making at home versus store bought not only reduces salt, but also brings a freshness and brightens to the overall dish. Serve chilled at your next outdoor party.
Ingredients:
- 1.5-2 lbs. red potatoes, washed and cut into bit sized pieces
- Kosher salt
- 1/2 cup freshly made Parsley Pesto
- 2 heaping tablespoons mayonnaise, fresh made is best
- Fresh shredded parmesan cheese to garnish (optional)
- Squeeze of fresh lemon juice.
Directions:
- In a large pot filled with cold water, place over high heat and add your potatoes. Add about a tablespoon of kosher salt. Cover and bring to a boil
- Once boiling, reduce heat to avoid boiling over and cook for about 4-5 minutes or until fork tender.
- While the potatoes cook, in a small bowl add fresh pesto and mayonnaise. Stir to combine.
- Drain and cool potatoes under cold water. Finish chilling in the fridge, if needed.
- In a clean bowl, add the cooled potatoes and pesto mixture. Gently toss to combine.
- Finish with fresh parmesan cheese and a squeeze of lemon juice.
- Serve immediately or chill overnight and finish later for a BBQ or picnic.
Options:
- Add freshly chopped parsley if the pesto was previously frozen
- For crunch add 1/2 cup chopped celery, or 1/4 cup peanuts or unsalted sunflower seeds.
Salt Swaps:
- Salt from this recipe comes from the initial boiling of the potatoes and pesto / parmesan cheese. All the salt in the water won’t cook into the potatoes.
- Using your own freshly made pesto and mayo will give you the greatest control of sodium.
Thank you so much! #staysalty