Pat's Picnic Potato Salad
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Salt1 cup
Basil Leaves (packed)1 cup
Pecan (toasted, chopped)1 cup
Parmesan1 tsp
Red Pepper Flake1 cup
Olive OilDirections:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over medium heat
3
Add the potatoes and cook until just tender, about 12 minutes
4
Drain well and let cool slightly
5
Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor
6
Drizzle in the olive oil while the machine is running
7
Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat
8
Serve cold or at room temperature