Pesto potato salad recipe with tomatoes, curly endive, and sugar snaps. Get the recipe for pesto potato salad for your healthy-eating gourmet lunches
This creamy pesto potato salad is made with pan-roast potatoes to make it a rich dish, tomatoes to freshen it, and other both raw and cooked veggies, to make it an explosion of flavors and nutrients.
I serve the basil pesto potato salad warm, room temperature, or cold, depending on the season or what I’m longing for that day.
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pesto potato salad
warm potato salad the Italian way
Total Time 45 minutes
Servings 2
Calories 401 kcal
Ingredients
- 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
- salt
Instructions
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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.
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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.
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Meanwhile steam the sugar snaps, seasoned with a pinch or two of salt.
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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!
Claudia