Points Plus Warm New Potato Salad with Basil-Mint Pesto Recipe

Staff Writer
Points Plus Warm New Potato Salad with Basil-Mint Pesto Recipe
Warm New Potato Salad with Basil-Mint Pesto

Warm New Potato Salad with Basil-Mint Pesto

A twist on classic potato salad, this recipe uses fresh herbs to make a creamy and delicious pesto topping. 

Deliver Ingredients


  • 1 ½ pound uncooked baby potatoes
  • ½ teaspoon table salt
  • 1 cup basil, fresh
  • 1 cup mint leaves, fresh
  • 1 tablespoon water
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon pine nuts, toasted
  • 2 cloves medium garlic, peeled and left whole
  • 4 teaspoon fresh lemon juice
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon table salt
  • ¼ teaspoon black pepper


Place potatoes in a medium-size saucepan and fill with enough water to cover them by 1 inch; add salt and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain and let cool.

Meanwhile, combine basil, mint, water, oil, pine nuts, garlic, lemon juice, red pepper flakes, salt and pepper in a food processor; process until smooth.

When potatoes are cool enough to handle, halve or quarter them; toss with pesto and serve warm or at room temperature.

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.