Pesto Potato Salad

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Senior Cook
Jun 16, 2002
Montana, USA

Serves: 8 to 10


- 2 pounds scrubbed whole red potatoes with skins on
- 1-1/4 cups packed fresh basil leaves
- 3 tablespoons olive oil
- 2 tablespoons toasted pine nuts
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 cup chicken stock or water
- 1 cup halved snow peas
- 3/4 cup chopped red onions
- 3/4 cup chopped red peppers
- 3/4 cup chopped green peppers
- 1/2 cup corn kernels
- 2 medium green onions, chopped
- 2 tablespoons toasted pine nuts
- 2 tablespoons lemon juice


Put potatoes in saucepan with cold water to cover; bring to
a boil and cook for 20 to 25 minutes, or until easily pierced
with a sharp knife. Drain and set aside.

Meanwhile, put basil, olive oil, 2 tablespoons pine nuts,
Parmesan, garlic and salt in food processor; process until
finely chopped. With the processor running, gradually add
stock through the feed tube; process until smooth.

In saucepan of boiling water or microwave, blanch snowpeas for 1 to 2 minutes, or until tender-crisp;refresh in cold water and drain. Place in large serving bowl,along with pesto, red onions, red and green peppers, corn,
green onions, 2 tablespoons pine nuts and lemon juice. When
potatoes are cool enough to handle, cut into wedges and add
to serving bowl; toss well to combine.

Nutritional Information Per Serving:Calories: 161, Carbohydrate: 27 g, Fiber: 3 g,Protein: 4 g, Fat: 5 g, Sodium: 128 mg, Cholesterol: 1 mg ++++ Diabetic Exchanges: 1-1/2 Starch, 1 Fat

Source: "The Best Diabetes Cookbook" by Katherine E. Younker

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