- Recipes Home
- Interest Groups
Potato Salad with Pesto Mayonnaise Recipe
|Potatoes||2 Pound (1 Kilogram)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Pesto||1⁄4 Cup (4 tbs)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1638 Calories from Fat 884
% Daily Value*
Total Fat 100 g153.8%
Saturated Fat 10.7 g53.3%
Trans Fat 0 g
Cholesterol 52.4 mg
Sodium 1957.8 mg81.6%
Total Carbohydrates 175 g58.4%
Dietary Fiber 20 g80%
Sugars 7.1 g
Protein 18 g36.7%
Vitamin A 0.4% Vitamin C 297.9%
Calcium 10.9% Iron 39.3%
*Based on a 2000 Calorie diet
In saucepan of boiling salted water, cook potatoes for 12 to 14 minutes or just until tender.
Drain and let cool.
In large bowl, combine mayonnaise with Pesto.
Add potatoes and olives; toss to coat.
Season with salt and pepper to taste.
(Salad can be covered and refrigerated for up to 4 hours; bring to room temperature before serving.)