Description
A bright, fresh potato salad perfect for spring. Ready in 30 minutes, its tossed with pesto, lemon, and vibrant veggies.
Ingredients
Units
Scale
- 2 lbs (907 g) mixed fingerling potatoes
- 1 tbsp + 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp crushed red pepper
- 1/3 cups (79 ml) store-bought pesto sauce
- 14 oz (397 g) whole artichoke hearts
- 8 sweet tomatoes or yellow grape tomatoes
- 1/3 cups (79 ml) fresh mozzarella pearls
- 5 fresh basil leaves
Instructions
- Place potatoes in a large pot. Add enough cold water to cover by 3 inches. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 12-15 minutes. Drain in a colander and let cool slightly.
- In a large bowl, whisk olive oil, lemon juice, ½ teaspoon salt, cumin, and chili powder until homogeneous. Stir in the crushed red pepper and pesto sauce, and mix well.
- Add potatoes and toss to coat.
- Place tossed potatoes onto a serving platter and arrange artichoke hearts, tomatoes, and mozzarella pearls on top and sides.
- Cover and chill in the refrigerator.
- Right before serving, garnish with basil leaves.
Notes
- For optimal flavor, use freshly squeezed lemon juice instead of bottled.
- If you don’t have fingerling potatoes, Yukon Gold or red potatoes work well as substitutes.
- To prevent the potatoes from becoming soggy, ensure they are completely cool before adding the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 8
- Cholesterol: 15