Pesto-Potato salad | How to make Pesto-Potato salad

By Prema Vaidyanthan  |  18th Apr 2017  |  
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  • Pesto-Potato salad, How to make Pesto-Potato salad
Pesto-Potato saladby Prema Vaidyanthan
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About Pesto-Potato salad Recipe

Boiled potatoes sauteed with homemade pesto which is just an Italian chutney with fresh herbs, garlic, nuts and olive oil

Pesto-Potato salad is delicious and authentic dish. Pesto-Potato salad by Prema Vaidyanthan is a great option when you want something interesting to eat at home. Restaurant style Pesto-Potato salad is liked by most people . The preparation time of this recipe is 30 minutes and it takes 20 minutes to cook it properly. Pesto-Potato salad is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Pesto-Potato salad. Pesto-Potato salad is an amazing dish which is perfectly appropriate for any occasion. Pesto-Potato salad is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Pesto-Potato salad at your home.

Pesto-Potato salad

Ingredients to make Pesto-Potato salad

  • potatoes 6 med
  • Blanched large cabbage leaves 2-4
  • For the pesto:
  • Basil leaves fresh 1 cup (heaped)
  • Pine nuts 1/3 cup ( roasted )
  • garlic 3-4 pods ( halved)
  • olive oil 2 tbsp
  • salt to taste
  • For Garnish :
  • pumpkin seeds 1-2 tablespoon
  • Parmesan cheese 1 tbsp (optional)

How to make Pesto-Potato salad

  1. Heat a pan with enough water to cook potatoes.
  2. Add salt
  3. Cut potatoes into 2-4 pieces each
  4. Add to pan when water is boiling.
  5. Boil till potatoes are cooked but firm
  6. Remove immediately, rinse in cold water and drain.
  7. Peel them and chop into bite-size cubes.
  8. Adjust salt to taste and keep aside.
  9. Blanch the cabbage leaves in salted water
  10. Pesto:
  11. Clean basil leaves and chop roughly
  12. Roast pine nuts till aromatic
  13. Add both to a mixer with salt, garlic and olive oil
  14. Grind to a coarse, chunky paste.
  15. Heat a pan, add pesto, sauté till warm.
  16. Add cubed potatoes and mix gently.
  17. Put off gas once potatoes are warm.
  18. Mix till the potatoes are well coated with the pesto.
  19. Place the cabbage leaves in a bowl
  20. And the potatoes on top
  21. Garnish with roasted pumpkin seeds
  22. Sprinkle with the Parmesan cheese
  23. Serve warm or cold

My Tip:

This a vegetarian recipe so take care while buying the cheese. Look for microbial rennet in the ingredients. Avoid if animal or bovine rennet is used.

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