Where Basil Meets Quiet Abundance
Potato salad is one of those dishes that carries memory in its texture — the soft give of a well-cooked potato, the way a good dressing settles in slowly, asking nothing but a little time. This version leans into the garden rather than the picnic table, letting the herbaceous depth of pesto do its quiet work alongside the richness of olive oil. It is generous without being heavy, familiar without being predictable. The kind of thing you bring to a table and people reach for twice.
Ingredients
- 3 pounds bag of potatoes (waxy types like red skin tomatoes, new potatoes or fingerling)
- 4 tablespoons Alessi Extra Virgin Olive Oil
- 1/4 cups mayonnaise
- 3 tablespoons Alessi Pesto
- Alessi Sea Salt and Black Peppercorns, to taste
- 1/4 cups Alessi Pine Nuts
- fresh basil cut into strips for garnish
Instructions
- Boil potatoes until fork tender (about 20 – 30 minutes). Drain well. Cut into bite size chunks and set aside.
- In a small bowl, whisk together olive oil, mayonnaise and pesto until well blended. Season with salt and pepper.
- Pour dressing over potatoes and allow to sit at room temperature.
- Garnish with pine nuts and basil strips.
