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.
pesto potato salad
warm potato salad the Italian way
Total Time 45 minutes
Calories 401 kcal
- 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!