- 10 small red potatoes, scrubbed
- 1/2 teaspoon salt
- 1/4 cup dry white wine
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons lemon juice
- 1/2 cup mayonnaise
- 6 tablespoons pesto, or more to taste
- 1 small red onion, finely sliced, or to taste
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
- Peel potatoes and cut into 1/4-inch thick slices. Place in a large bowl. Sprinkle with salt. Add white wine, olive oil, and lemon juice; toss lightly to combine.
- Mix mayonnaise and pesto together in a small bowl. Pour over potato salad and toss gently. Garnish with red onion. Chill until serving.
10/16/2019
recipepes.com
basil pesto potato salad, recipe
PT15M
PT1H
5
455 calories
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