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Pesto Pecan Potato Salad
Submitted by Val Curtis @ Mental Chew on June 11, 2012 in Potato Salads, Salads
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 3 pounds Organic Red Potatoes, Cut Into Bite-size Pieces
- ¾ cups Pesto, Store Bought Or Your Favorite Recipe
- ½ Tablespoons Minced Garlic
- ⅓ cups Mayonnaise
- ¾ cups Coarsely Chopped Pecans
- 4 whole Finely Chopped Green Onions
Preparation Instructions
Bring a large pot of water to boil and add potatoes. Gently boil for 10 minutes or until potatoes are tender when tested with a fork. Pour the potatoes into a strainer and douse with cool water to stop the cooking process. Set aside.
In a medium bowl, combine pesto, garlic and mayo. Add pecans and green onions and mix thoroughly.
In your large serving bowl, pour a small amount of the dressing into the bottom. Add cooled potatoes. Pour the rest of the dressing on top and mix vigorously with a wooden spoon until the salad is uniformly dressed. Chill for 1-2 hours for the flavors to meld. If you chill it overnight, amazing things will happen to these flavors. The dressing is very forgiving, so taste as you go. Add more pecans if you like more crunch. Add a little more garlic if you are a fan. Add more dressing if you like your salads saucy.
