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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 84 kcal per serving

Ingredients

1 ½ pounds - fingerling potatoes
1 cup - frozen peas
⅓ cup - red onion
1 - lemon
¾ cup - dairy-free pesto
Kosher salt
Black pepper
Toasted pine nuts
Fresh basil

Instructions

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.
Add in frozen peas and cook for another 3 to 5 minutes, until potatoes are completely cooked.
Drain potatoes and peas and add to a large bowl with diced red onion, pesto and ¾ teaspoon salt and ¼ teaspoon black pepper.
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.
Serve at room temperature or chill. Store leftovers in air-tight container, refrigerated, for up to 5 days.

Nutrition