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


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. 


  • 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.