Double potato salad with pesto
Enjoy the flavorful blend of potatoes and pesto in this delicious salad. Perfect for a refreshing lunch or side dish. Taste the culinary harmony!
Ingredients:
- 910g multicolored fingerling potatoes, cut into 1-inch rounds
- Kosher salt and freshly ground black pepper
- 1/4 cup white vinegar
- 1/2 cup mayonnaise
- 1/4 cup pesto
- 1 heaping tablespoon drained capers, roughly chopped
- 1 tablespoon Dijon mustard
- Zest and juice from 1/2 lemon
- 2 cups crushed jalapeno kettle chips
Instructions:
- Place the potatoes in a large saucepan and cover them with cold water, ensuring they are submerged by 1 inch. Season the water with salt to your liking. Bring to a boil and then lower the heat to simmer gently. Cook until the potatoes are soft, typically around 10 minutes. Drain the potatoes and place them in a large bowl. While the potatoes are still warm, add the vinegar and gently mix using a rubber spatula, allowing the potatoes to soak up the vinegar infusion.
- In the meantime, combine the mayonnaise, pesto, capers, Dijon mustard, lemon zest, and lemon juice.
- Remove any excess vinegar that the potatoes have not absorbed, and then combine the potatoes with the prepared dressing. Adjust the seasoning according to your preference. Finish by topping with crushed kettle chips.
Summary:
- Calories: 1820 kcal
- Fat: 113 g
- Protein: 25 g
- Carbs: 184 g
- Potassium: 4444 mg
- Magnesium: 257 mg