Potato Salad with Parsley Pesto

Potato Salad with Parsley Pesto
Staff Writer
Potato Salad with Parsley Pesto
Amie Valpone

Potato Salad with Parsley Pesto

Just a few lil’ baby red potatoes, some fresh parsley, and a bit of fresh mint combine for a fabulous parsley pesto. I promise. It’s positively fabulous. And the pine nuts, well let’s just say they add a fabulous kick to make this potato salad a real winner. Gluten-free and vegan — what else can you ask for?

Simple, pure, and perfect. Yum.

Click here to see Gluten-Free Recipes That Actually Taste Good.

4
Servings
450
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 pounds small red potatoes, scrubbed
  • 1/2 cup curly parsley, chopped finely, plus more for garnish
  • 1/3 cup mint leaves, chopped finely
  • 1/4 cup pine nuts
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 teaspoons white balsamic vinegar
  • Sea salt and pepper, to taste
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon chili powder

Directions

Bring a large pot of water to boil over high heat. Add the potatoes and cook until soft but not falling apart, about 25 minutes. Meanwhile, in the bowl of a food processor, combine the parsley, mint, pine nuts, garlic, olive oil, and vinegar. Season with sea salt and pepper, to taste. Pulse until well combined and transfer to a large bowl.

Drain the potatoes and slice in ½ as soon as they’re cool enough to handle. Gently toss the potatoes with parsley pesto mixture. Season with the curry and chili powder. Garnish with additional parsley and serve chilled or at room temperature.

Nutritional Facts

Total Fat
36g
51%
Sugar
16g
18%
Saturated Fat
22g
92%
Cholesterol
1mg
0%
Carbohydrate, by difference
28g
22%
Protein
8g
17%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
64mg
85%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
117mg
12%
Choline, total
7mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
21µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
37mg
12%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
181mg
26%
Selenium, Se
1µg
2%
Sodium, Na
799mg
53%
Water
34g
1%
Zinc, Zn
2mg
25%

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.