New Potato Salad with Spring Onion Pesto

New Potato Salad with Spring Onion Pesto
Staff Writer
New Potato Salad with Spring Onion Pesto
Nicole Villeneuve

New Potato Salad with Spring Onion Pesto

This potato salad uses spring onions two ways — pickled, and in a vibrant pesto. Any small potato (red new potatoes, or fingerlings) would work here, but if you ask Alexandre Dumas, author of The Count of Monte Cristo and an avid fan of the potato, "the best, without question, are the purplish ones, known in Paris by the name vitelottes." While you might not notice the taste difference he did, it's easy to see why he liked them: They transform the humble potato into the visual showstopper he hoped they would become.

6
Servings
461
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup white-wine vinegar
  • 1 Tablespoon kosher salt
  • 1 1/2 Teaspoon sugar
  • 1/4 Cup water
  • 1 large bunch spring onions or ramps, green and white parts separated
  • 2 1/2 Pounds Peruvian purple potatoes, halved, or whole fingerling potatoes
  • 1/2 Cup pine nuts, toasted
  • 1/2 Cup grated Parmesan
  • 3 cloves garlic, peeled
  • 1/4 Cup olive oil
  • 1 Cup coarsely chopped parsley
  • Juice of 1 lemon
  • 1/4 Teaspoon freshly grated nutmeg
  • Salt and pepper, to taste

Directions

In a small bowl, combine the vinegar, salt, sugar, and water, stirring until the sugar has dissolved. Thinly slice the whites of the spring onions, and submerge in the vinegar mixture. Set aside.

Place the potatoes in a large pot and cover with water until just submerged. Bring to a boil and cook until tender when pierced with a fork, about 10 minutes. Drain the potatoes and set aside.

Coarsely chop the onion greens and place in the bowl of a food processor, along with the pine nuts, Parmesan, and garlic. Pulse until a thick paste forms. While the food processor is running, add the olive oil in a slow stream until the pesto is smooth.

Place the potatoes in a large bowl and fold in the pesto until the potatoes are coated. Drain the onion whites and add to the bowl, along with the parsley, lemon juice, and nutmeg. Toss until combined. Season with salt and pepper, to taste.

Nutritional Facts

Total Fat
31g
44%
Sugar
11g
12%
Saturated Fat
14g
58%
Cholesterol
55mg
18%
Carbohydrate, by difference
25g
19%
Protein
24g
52%
Vitamin A, RAE
38µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
240mg
24%
Choline, total
13mg
3%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
15µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
58mg
18%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Phosphorus, P
285mg
41%
Selenium, Se
10µg
18%
Sodium, Na
1201mg
80%
Water
41g
2%
Zinc, Zn
3mg
38%

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.