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Potato Salad with Pesto Mayonnaise Recipe
|Small new potatoes||3 Pound (1.5 Kilogram)|
|Pine nuts||60 Milliliter (1/4 Cup)|
|Dijon mustard||1 Teaspoon (5 Milliliter)|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Garlic||3 Clove (15 gm), peeled|
|Olive oil||375 Milliliter (1 1/2 Cups)|
|Fresh basil||125 Milliliter (1/2 Cup)|
|Fresh parsley||60 Milliliter (1/4 Cup)|
|Parmesan cheese||60 Milliliter (1/4 Cup)|
Calories 572 Calories from Fat 490
% Daily Value*
Total Fat 56 g85.7%
Saturated Fat 8.6 g43.1%
Trans Fat 0 g
Cholesterol 74.5 mg
Sodium 476.8 mg19.9%
Total Carbohydrates 14 g4.6%
Dietary Fiber 2.5 g10%
Sugars 0.5 g
Protein 6 g12.7%
Vitamin A 31.9% Vitamin C 35%
Calcium 15.7% Iron 12.3%
*Based on a 2000 Calorie diet
1 Wash and scrub the potatoes.
2 In a pan, bring salted water to a boil.
3 Cook the potatoes in boiling water until just tender, about 20 minutes.
4 Drain and cool.
5 To make Pesto Mayonnaise, in a blender or food processor jar, place egg yolks with mustard, vinegar and garlic.
6 Blend until smooth.
7 Gradually add the oil in a slow steady stream, blending constantly until a thick mayonnaise has formed.
8 Season well with salt and pepper.
9 Add basil and parsley and blend until smooth.
10 Add Parmesan cheese and blend until combined.
11 Gradually fold the prepared sauce through warm potatoes.
12 Transfer the mixture into a serving bowl.
13 In a dry frying pan, lightly toast pine nuts.
14 Sprinkle over the potato salad.
15 Garnish with fresh basil leaves and serve.