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Pesto Orange Potato Salad Recipe
|Cold cooked russet potato||2 Pound|
|Parsley leaves||1⁄2 Cup (8 tbs) (Lightly Packed)|
|Cilantro leaves||1⁄2 Cup (8 tbs) (Lightly Packed, Coriander)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Unflavored yogurt||3⁄4 Cup (12 tbs)|
|Walnut halves||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1475 Calories from Fat 416
% Daily Value*
Total Fat 49 g75.4%
Saturated Fat 12.4 g61.9%
Trans Fat 0 g
Cholesterol 49.5 mg
Sodium 1099.9 mg45.8%
Total Carbohydrates 222 g74%
Dietary Fiber 43.4 g173.5%
Sugars 48.5 g
Protein 55 g110.2%
Vitamin A 84.8% Vitamin C 427.4%
Calcium 121.4% Iron 329%
*Based on a 2000 Calorie diet
Cut potatoes into 1/2-inch chunks and place in a large bowl.
Grate enough peel from oranges to make 2 teaspoons.
Cut remaining peel and white membrane from oranges.
Over a small bowl, cut segments free from membrane, catching juices.
If done ahead, cover and chill segments up to 4 hours.
In a blender or food processor, combine orange juice, the grated orange peel, parsley, cilantro, parmesan cheese, yogurt, and sugar.
Whirl until smoothly blended.
Pour the dressing over the potatoes and gently mix.
If made ahead, cover and chill up to 4 hours.
Spoon potato salad onto a serving dish.
Garnish with orange segments and walnuts.
Add salt and pepper to taste.