Mixed Potato Salad with Mint Pesto Dressing Recipe Cookie

March 23, 2021

Active Time:  30 Minutes
Total Time:  1 Hour
Yield:  Serves 6
RECIPE INGREDIENTS 1 pound waxy potatoes 1 pound baby new potatoes 2 tablespoons pine nuts, toasted, for garnish For the Dressing: 1 cup loosely packed mint leaves 2 tablespoons pine nuts 1 clove garlic, peeled 1/4 teaspoon salt 3/4 cup freshly grated Parmesan cheese 1/4 cup olive oil 1/2 cup sour cream

 Mixed Potato Salad with Mint Pesto Dressing Recipe Cookie

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 Mixed Potato Salad with Mint Pesto Dressing Recipe Cookie

Tomato Soup With Chickpeas And Pasta See More Similar Recipes » DIRECTIONS Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. Drain, rinse and set aside to cool. When the potatoes are cool enough to handle, cut into bite-size chunks.

Place the mint leaves, pine nuts, garlic, salt, Parmesan and oil in a blender or food processor. Process until the ingredients are well chopped and combined. Add the sour cream and mix to combine.

While the potatoes are still warm, pour the dressing over the potatoes and mix carefully until well coated.

Garnish the salad with the toasted pine nuts and serve at room temperature.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

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