Potato Salad with Parsley Pesto

Staff Writer
Potato Salad with Parsley Pesto
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
466
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.

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.

Nutritional Facts

Total Fat
33g
51%
Sugar
4g
N/A
Saturated Fat
4g
21%
Protein
6g
12%
Carbs
40g
13%
Vitamin A
18µg
2%
Vitamin B6
0.4mg
22%
Vitamin C
21mg
35%
Vitamin E
5mg
24%
Vitamin K
29µg
36%
Calcium
49mg
5%
Fiber
5g
20%
Folate (food)
52µg
N/A
Folate equivalent (total)
52µg
13%
Iron
3mg
19%
Magnesium
79mg
20%
Monounsaturated
21g
N/A
Niacin (B3)
3mg
15%
Phosphorus
198mg
28%
Polyunsaturated
6g
N/A
Potassium
1145mg
33%
Riboflavin (B2)
0.1mg
6.4%
Sodium
641mg
27%
Thiamin (B1)
0.2mg
15.1%
Zinc
1mg
10%