creamy pesto potato salad

creamy pesto potato salad

prep time: 15 minutes
cook time: 15 minutes
ready in: 30 minutes

makes: 8 servings , 1/2 cup each


  • 1/4 cup olive oil
  • 1 cup (packed) fresh basil leaves
  • 1 Tablespoon pine nuts
  • 2 garlic cloves
  • 1/2 cup sour cream
  • 2 lb small white or red-skinned new potatoes (about 1 inch in diameter), halved
  • 3/4 cup freshly shredded Parmesan cheese
  • Salt & pepper, to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Blend 1/4 cup olive oil, basil, pine nuts, and garlic in a small food processor or blender until smooth.
  2. Place pesto in a small mixing bowl, add the sour cream and fold until smooth, seasoning with salt and pepper to taste. Refrigerate pesto.
  3. Bring potatoes to a simmer in large pot of salted water and cook just until fork-tender. Remove potatoes from heat, carefully drain and rinse with cold running water until cool.
  4. Add drained potatoes to a large mixing bowl with the creamy pesto and Parmesan cheese. Gently fold potatoes to coat. Serve immediately.
  5. *If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

per serving: 220 calories, 12g fat, 4g saturated fat, 20mg cholesterol, 210mg sodium, 22g carbohydrate, 2g fiber, 6g protein