Market Recipe: Pesto Potato Salad
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- 2 pounds small new potatoes, scrubbed and sliced into ¼-inch thick rounds
- 1 tablespoon salt
- ¼ cup olive oil
- ⅓ cup lightly packed fresh basil, roughly chopped
- ⅓ cup Parmesan, finely grated
- ⅓ cup walnuts, roughly chopped
- ⅓ cup roughly chopped green onions, plus more for garnish
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, roughly chopped
- Freshly ground black pepper, to taste
- 3 stalks celery, chopped
- Parsley for garnish
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- Reserve ¼ cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, ⅓ cup basil, ⅓ cup Parmesan, ⅓ cup walnuts, ⅓ cup green onions, lemon juice, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified.
- Drizzle the potatoes with the pesto mixture and mix well. Let the potatoes rest for ten minutes, tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons green onions and parsley. Toss again. Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep well in the refrigerator for about two days.