Pesto Potato Salad
Pesto Potato Salad with basil, parsley, eggs, olives, and artichokes—Mediterranean, heart-healthy, and perfect for cookouts or meal prep.
Equipment
Ingredients
- 4 hard boiled eggs
- 2 lbs baby new potatoes
- 1 cup fresh basil leaves
- ½ cup fresh parsley leaves
- 1 tablespoon + ¼ cup toasted pine nuts separated
- ½ cup grated Parmigiano-Reggiano
- 2 garlic cloves crushed to a paste
- ½ cup olive oil
- ¼ cup sherry vinegar
- ¼ cup kalamata olives pitted and cut in half
- 1 cup artichoke hearts I prefer Native Forest brand.
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Prep the Salad: Place 4 eggs in a pot and cover with cold water. Bring to a boil, then take the pot off the heat and cover the pot with a lid. Set a timer for 8 minutes.
- Drain the hot water and cover the eggs with cold water and ice. Once cold, peel the eggs and quarter them.
- Cut 2 pounds of potatoes into manageable bite-sized pieces. Place the potatoes in a pot and cover with cold water. Season with salt. Bring the potatoes to a low boil, and cook for 15 minutes, or until tender. Drain and allow them to cool in a single layer on a baking sheet.
- Make your Pesto: Add 1 cup basil, ½ cup parsley, 1 tablespoon toasted pine nuts, ½ cup grated parmesan, 2 crushed garlic cloves, ½ cup olive oil and ¼ cup sherry vinegar to a blender. Blend until well combined, about 30 seconds.
- Make the Salad: Once cool, place the potatoes in a bowl and add the pesto. Season with salt and pepper. Gently toss to combine. Add the 1/4 cup olives, 1 cup artichokes and chopped eggs and gently fold in. Best served immediately, but good for up to 3 days in the fridge.