Pesto potato salad recipe with tomatoes, curly endive, sugar snaps and sprouts.
Pesto potato salad is a delicious one course for a healthy, still tasty, lunch. What best dressing will you find for a potato salad than creamy, delicious Italian pesto? If you also pan-roast potatoes, well, you’re quite near to perfection.
I serve it warm, room temperature or cold, depending on the season or what I’m longing for that day.
What’s for sure is that all the ingredients in this potato salad are healthy and delicious: endive, sprouts, tomatoes, olive oil… And, I mean, pesto is quite healthy too: it has tons of basil, that means antioxidants, pain reducer (try rubbing essential oil on your temples for headache relief), and an anti-stress helper. So it ends up being a treat, a delicious treat to make your weekday a happy day.
Pesto potato salad recipe
warm potato salad the Italian way
- 2 handfuls of curly endive
- 1 medium potato
- 1 handful of lentil sprouts
- 2 handfuls of sugar snaps
- 2 handfuls of cherry tomatoes
- 2-3 tablespoons of pesto
- Extra-virgin olive oil
Wash the potato and dice it very finely (leave the peel on). Clean and trim the sugar snaps. Wash and finely chop the curly endive and the tomatoes.
Heat two tablespoons of olive oil in a medium/small skillet. Pan-roast the potato until golden brown and crusty (about 15 minutes – medium/low heat), and sprinkle with salt.
Meanwhile steam the sugar snaps, seasoned with a pinch or two of salt.
Assembly the bowls with all the ingredients and season with pesto to taste (for me it was around 1.5 tablespoons per bowl).
enjoy your pesto potato salad recipe!