I am definitely not a traditional potato salad kind of girl, but when I came across the recipe for one using pesto in one of my favorite cookbooks, Run Fast Eat Slow, I was intrigued! I have not tried their cashew pesto yet, but made my own version yesterday. The results did not disappoint! Here’s another simple take on an old classic. (And remember…I am not a measurer unless I’m baking so it’s all approximates and you can adjust to your own taste!)

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For the Pesto:

2 cups fresh basil

1/2 cup shredded parmesan cheese

3 cloves garlic (grated)

1/4 cup extra virgin olive oil

juice from 1/2 lemon

1/2 cup pine nuts (or walnuts, etc)

sea salt/black pepper to taste

 

Combine all ingredients in a food processor until desired creaminess

 

For the Potatoes:

1-2 lbs. small red potatoes

sea salt

 

Wash potatoes and slice into halves or quarters (depending on size and preference)

Place cut potatoes in a large pot and fill will water to about an inch above potatoes

add about 2 tsp sea salt to the water

bring pot to a boil, then turn to medium/ low and simmer for about 15 minutes (you can make the pesto during this step!)

Test them with a fork to see if they’re soft enough, then drain in a colander, return to pot and after a few minutes toss with pesto. (You will have enough pesto left over to use for another day, or I had spread some on salmon that I baked to have with the potatoes for dinner) 

As I was making this my husband questioned whether it would really taste as good as I was anticipating. He regrets doubting me now! 

Enjoy!

xoxo,

Heather