Light and Creamy Pesto Potato Salad
If you follow blogs and food media, you've probably seen countless recipes for ice creams and ice pops, bbqs and stone fruits, and oh the berries. All quintessentially summer and it isn't even officially summer. It gets me excited, yet dizzy and maybe even deflated. Because I can't ever keep up. And as much as I'm in touch with my reality and even happy within it, I still somehow feel like I should. I'm forever an idealist. Between life, kids, magazine deadlines, and catching my breath, I'm left with a slow blogging schedule that brims on unintentionally sluggish. So I've come up with a solution. I'll be sharing some of the recipes I've written for a magazine I've been contributing. The posts will be short, sweet and delightful.
This potato salad is one of my favorites. I usually skip the typically dense, pasty, mayonnaise-laden potato salad standard at most bbqs and picnics. The heft from the potatoes laden with too much mayo just isn't my thing. But here the sour cream replaces some of the weight yet leaves things refreshing and creamy. The dill gives a burst of flavor but the pesto gives everything that intangible taste and freshness.
And hello, how do you like some of the changes I've made to the blog? my favorite new feature is the way the search results display, in neat little squares so you can see all the recipes visually. Try it!
I'm also slowing trying to organize all the labels, so you can peruse things more easily. It's a work in progress but I hope you enjoy it. Happy Summer!
PESTO POTATO SALAD
originally developed and published in Binah Magazine
3lb unpeeled baby potatoes, any color, scrubbed
1 cup sour cream
1/3 cup mayonnaise
1/2 cup homemade pesto
1 teaspoon sea salt
1/2 teaspoon ground pepper
1 tablespoon chopped fresh dill, for garnish
Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat and cook until tender, about 15-20 minutes. Drain well and allow to cool slightly.
In a large bowl, combine the sour cream, mayonnaise, pesto, salt and pepper. Add the potatoes and mix well until everything is evenly coated. Garnish with the dill. Serve or refrigerate overnight.
2 bunches basil
- 1/4 cup almonds
- 1/2 cup olive oil
- grated parmesan (optional)
In a food processor, pulse the basil and almonds until fine. Add the olive oil and continue pulsing until a paste forms. If you are using right away, add the parmesan and mix. If you plan on freezing or refrigerating the pesto, add the parmesan before use.