I do love potato salad and am always trying something new. This Pesto Potato Salad with Parmesan Toasted Walnuts was a leap of faith and the results were amazing. Perfect fare for a crowd; no refrigeration required!
All of my vegetable gardening is in pots. Maybe I thought that would be temporary until I got a handle on so many other things with a new (read grass and rock) yard but I’m now in my 2nd summer going this route and I might just stay the course. I have twelve large pots scattered on my patio and in my yard and half of those are dedicated to herbs and tomatoes.
The basil is prolific so I wanted to use up a bunch of it but the challenge for me this week wasn’t just to make pesto but to make something with pesto. I’ve done pasta and appetizers but as anyone who reads this blog a bit might know; I’m all about checking to see what’s on hand and making something from the food stores I have on hand.
I went to peek in my pantry and the first thing that caught my eye were some baby red potatoes. I had planned to make this French Potato Salad with Herbs but it only took a moment for me to switch gears and decide to make this Pesto Potato Salad.
When I first started making pesto several years ago, most recipes called for a combination of basil, toasted pine nuts, garlic and olive oil. As much as I love pine nuts I’ve had to leave them on the shelf. When their prices rose dramatically a couple of years ago I just bet they would never go back down and I was right. So while I keep a short supply in the freezer I have found that using toasted walnuts make a great variation and eliminate an expense that might see me hoard the final product and never want to use it!
Mind you I said toasted…absolutely why I have grown to love walnuts so much. I use to be a pecan girl through and through but once I started using walnuts and toasting them? I was hooked; raw vs toasted is like night vs day…and the flavor is so improved that I they have taken over the number one spot. Sorry pecans.
I toasted walnuts for the pesto but also made a bunch on the stove sauteed in butter and Parmesan cheese. OK, these could be devoured by the handful and were tough to throw into the mix but the combination together with the potatoes, pesto and red onions? Amazing.
I’m pretty picky about potato salad and this one is really fantastic. Added bonus? No mayonnaise and no fear of spoiling if left out a bit; perfect for summer picnics and barbecues. As a matter of fact this HAS to be served at room temperature; cold olive oil is not conducive to great potato salad.
I worried it would not be the prettiest kid on the block but don’t let that fool you…there is plenty of heart. Try it, you’ll see!
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