Pesto Orange Potato Salad Recipe
Ingredients
| 2 pounds cold, cooked russet potatoes | ||
| 2 medium-size oranges | ||
| Coriander leaves | 1/2 Cup (16 tbs), lightly packed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 3/4 cup unflavored yogurt | ||
| Sugar | 1 Teaspoon | |
| Walnut halves | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Peel and discard skin from cooked potatoes.
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.
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.
Chef
