Description
A refreshing potato salad perfect for any occasion, featuring spinach, pesto, and a light dressing.
Ingredients
Scale
- 1 lb potatoes (quartered)
- 1/3 cup light mayonnaise
- 1/4 cup extra virgin olive oil
- 1 teaspoon minced garlic
- 3 teaspoons basil pesto
- 1 cube frozen spinach (thawed and squeezed dry (about 1/4 cup))
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/3 cup roasted red peppers (diced)
- 1/2 cup grape tomatoes (sliced)
- 2 large fresh basil leaves (sliced (about 2–3 tablespoons))
- 1/2 cup shredded Parmesan cheese (the real stuff!)
Instructions
- In a large pot, cover potatoes in cold water. Bring to a boil over medium high heat, and cook for 5-8 minutes, until tender. Drain, place in a large bowl, cover and refrigerate until cold.
- Mix together the mayonnaise, olive oil, garlic, pesto, spinach, vinegar and salt with a whisk.
- To the bowl of chilled potatoes, add red peppers, tomatoes, basil and Parmesan. Pour dressing over and toss. Serve cold, or refrigerate until ready to eat.
Notes
- For best flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
- Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg