Quick spring potato salad
Try this quick and delightful spring potato salad recipe bursting with fresh flavors. Perfect for a light and flavorful meal or a tasty side dish!
Ingredients:
- 2 lbs. mixed fingerling potatoes (washed and cut into halves)
- 1 tablespoon plus ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon crushed red pepper
- 1/3 cup store-bought pesto sauce
- 1 14-ounce can whole artichoke hearts, drained (about 8–10 artichokes)
- 8 sweet tomatoes or yellow grape tomatoes
- 1/3 cup fresh mozzarella pearls
- 5 fresh basil leaves
Instructions:
- Put the potatoes in a large pot. Pour enough cold water to cover them by 3 inches. Mix in 1 tablespoon of salt and bring it to a boil. Lower the heat to medium and let the potatoes cook until they are soft, which should take about 12-15 minutes. Pour the potatoes into a colander to drain and allow them to cool a bit.
- While the potatoes are cooking, in a big bowl, blend together olive oil, lemon juice, ½ teaspoon salt, cumin, and chili powder until well combined. Add the crushed red pepper and pesto sauce, and stir thoroughly. Put the potatoes in and mix until they are evenly coated.
- Transfer the coated potatoes to a serving dish and place artichoke hearts, tomatoes, and mozzarella pearls on top and around it. Cover the dish and let it chill in the fridge. Just before serving, decorate with basil leaves. Enjoy your meal!
Summary:
- Calories: 1731 kcal
- Fat: 68 g
- Protein: 54 g
- Carbs: 251 g
- Potassium: 7788 mg
- Magnesium: 573 mg