Description
This Pesto Potato Salad with Cherry Tomatoes is a fresh, Italian-inspired twist on a classic side dish. It features tender potatoes, vibrant cherry tomatoes, and a flavorful pesto dressing.
Ingredients
Scale
- 2 pounds small new potatoes, such as red or Yukon Gold
- 1 pint cherry tomatoes, halved
- 1/2 cup prepared basil pesto
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, chopped (for garnish)
Instructions
- Wash and quarter the potatoes.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes well and let them cool slightly.
- In a large bowl, combine the warm potatoes, halved cherry tomatoes, pesto, olive oil, and red wine vinegar.
- Gently toss to coat all ingredients evenly.
- Season with salt and freshly ground black pepper to taste.
- Garnish with fresh chopped basil before serving.
- Serve warm or at room temperature.
Notes
- For a creamier texture, you can add a tablespoon or two of mayonnaise to the dressing.
- Feel free to add other vegetables like chopped red onion or cucumber for extra crunch.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg