Pesto Potato Salad
Total time: 25 minutes
Pesto is not just for pasta! A spoonful in this or that adds a depth of summery basil flavor. Or use a lot, for this creamy potato salad. As usual, we try to keep the calories and fat down by using yogurt rather than mayonnaise. Made from scratch pesto is best, but we are not all blessed with that much basil. This serves 4.
Ingredients:
- 3 medium potatoes, 450gr, 15.9oz
- 1/3 cup pesto, 78gr, 2.75oz
- 1/3 cup Greek or plain yogurt, 100gr, 3.5oz
Instructions:
- Slice potatoes as for salad.
- Cook in boiling, salted water, partially covered, until done, 10 - 12 minutes.
- When done, drain and put into serving dish.
- Mix pesto and yogurt.
- Add to potatoes and stir gently to coat. Serve.
Pesto Yield 1 1/3 cup
- 2 cups basil, leaves only, lightly packed - meaning somewhere between crushing it into the measuring cup and dropping it in lightly, 80gr, 2.8oz
- 1/3 cup Parmesan - fresh is best, to measure cut in small cubes, 33gr, 1.2oz
- 1/4 cup pine nuts or walnuts if you have some, 34gr, 1.2oz
- 3/4 - 1 cup good olive oil - enough to get the consistency you want for the sauce 160gr, 5.6oz
- 2 cloves garlic, 6gr, .2oz
Instructions:
- Put everything but the oil in a blender.
- Add 1/2 cup oil and blend.
- Add more oil as needed. It really depends on how tightly you packed the basil. I used 1 cup of oil. It will keep about a week in the refrigerator, up to 9 months in the freezer.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 924 / 231 Total Carbohydrates: 85 / 21.5 Dietary Fiber: 11 / 2.5 Total Fat: 58 / 14 Saturated Fat: 13 / 3.5 Cholesterol: 27 / 6.5 Protein: 18 / 4.5 Calcium: 336 / 84 Sodium: 155 / 38.5 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
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| Nutrition Information Entire Recipe: 313gr / 11oz Calories: 1809 Total Carbohydrates: 9.7 Dietary Fiber: 2.7 Total Fat: 192.5 Saturated Fat: 29.3 Cholesterol: 29 Protein: 20 Calcium: 525 Sodium: 512 |
The Pesto
