- VE
- VN
- LC
Spring Pesto & Potato Salad
In all of the years I’ve been developing recipes and creating healthy, Whole30 meals, there are very few times when I include pesto AND potatoes in a recipe. But this one was worth the wait.
Ingredients
Instructions
- Step 1
Add sliced potatoes to a medium pot and cover with water. Bring to a boil, season water with kosher salt and cook for about 7 to 8 minutes, until potatoes are fork tender.
- Step 2
Add in frozen peas and cook for another 3 to 5 minutes, until potatoes are completely cooked.
- Step 3
Drain potatoes and peas and add to a large bowl with diced red onion, pesto and ¾ teaspoon salt and ¼ teaspoon black pepper.
- Step 4
Zest lemon into the bowl, and juice half of the lemon into the salad. Stir to combine and garnish with toasted pine nuts and fresh basil, as desired.
- Step 5
Serve at room temperature or chill. Store leftovers in air-tight container, refrigerated, for up to 5 days.
Tips & Tricks
Per serving
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