Creamy Pesto Potato Salad
  • Prep Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 10-12 servings

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 cup mayonnaise
  • 3 tablespoons Alessi Pesto
  • Alessi Sea Salt and Black Peppercorns, to taste
  • 1/4 cup Alessi Pine Nuts
  • fresh basil cut into strips for garnish

Directions

  • 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.