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Potato salad has long been a beloved staple at gatherings, picnics, and barbecues, celebrated for its versatility and comforting appeal. From classic creamy versions to zesty variations, this dish has managed to carve out a special place in the hearts (and stomachs) of food lovers everywhere. It serves as a perfect side dish, complementing everything from grilled meats to fresh salads. However, as culinary trends evolve and palates become more adventurous, it’s time to shake up the traditional potato salad recipe with a refreshing twist.

Pesto Potato Salad | Recipe | Vegetarian recipes healthy, Veggie recipes, Vegetarian dishes

Elevate your summer gatherings with this delicious Pesto Potato Salad with a Twist! This vibrant dish combines tender baby potatoes, juicy cherry tomatoes, creamy mozzarella, and crisp green beans, all tossed in a fresh basil pesto dressing. Topped with toasted pine nuts and fresh basil, it's perfect for picnics or BBQs. Easy to make and bursting with flavor, this salad is sure to impress your guests. Serve chilled or at room temperature for the best taste!
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Ingredients
  

1.5 lbs baby potatoes (red or gold), halved

1 cup freshly prepared basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

½ cup fresh mozzarella balls, halved

½ cup green beans, trimmed and blanched

1/4 cup pine nuts, toasted

1 tablespoon olive oil

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

Juice of 1 lemon

Instructions
 

Prepare the Potatoes: In a large pot, add the halved baby potatoes and cover them with cold salted water. Bring to a boil and cook for about 15-20 minutes, or until tender when pierced with a fork. Drain and let them cool.

    Make the Pesto Dressing: In a small bowl, mix the basil pesto with lemon juice, olive oil, salt, and pepper to taste. This will enhance the flavors of the pesto.

      Blanch the Green Beans: Bring a small pot of water to a boil. Add the trimmed green beans and blanch for 2-3 minutes, until bright green and tender-crisp. Drain and transfer them to a bowl of ice water to stop cooking.

        Combine the Salad: In a large mixing bowl, combine the cooled potatoes, halved cherry tomatoes, mozzarella balls, blanched green beans, and toasted pine nuts. Pour the pesto dressing over and gently toss until everything is well coated.

          Serve: Transfer the potato salad to a serving dish. Garnish with fresh basil leaves, a sprinkle of additional pine nuts, and a drizzle of olive oil if desired. Serve immediately or chill in the refrigerator for 30 minutes for a more developed flavor.

            Prep Time | Total Time | Servings: 20 mins | 40 mins | 6-8 servings