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Wisconsin Potatoes Pesto Potato Salad

chef.tim.lee's picture
Ingredients
  Russet potatoes 12 Pound (Wisconsin)
  Green onions 1 Cup (16 tbs), minced
  Anchovy fillets 2 Ounce, minced
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Balsamic vinegar 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Prepared pesto 1 1⁄2 Cup (24 tbs)
  Celery 4 Cup (64 tbs), sliced
  Fresh parsley 1⁄2 Cup (8 tbs), minced
Directions

MAKING
1. In large saucepan cover potatoes with water, bring to boil, reduce heat and simmer, covered with lid tilted, 20-30 minutes until tender.
2. Drain potatoes and slice 1/2 inch thick.
3. In a small bowl combine green onions, anchovies, sugar, salt, vinegar and oil and mix well.
4. Add pesto and blend well.
5. Pour dressing over warm potato slices, mix gently and cool to room temperature.

SERVING
6. Add celery and parsley, mix gently and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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