Pesto Potato Salad
Most potato salads rely on mayonnaise, and are very heavy. Take a different approach by making a fresh pesto potato salad recipe and adding fresh greens to the mix. Healthy vegan recipes don't have to be boring, and this one is definitely a vibrant addition to a summer picnic.
Servings: 4 servings
Ingredients
Pesto Ingredients
- 1/4 cup fresh basil
- 2 Tbsp pine nuts
- 1 clove fresh garlic, pressed
- pinch sea salt
- 2 Tbsp olive oil
- 1 lemon, zested and juiced
Salad Ingredients
- 8 potatoes, quartered
- 2 cup spinach, or mizuna or any other fresh green
Instructions
- Start by cooking the potatoes. Put them in a pot with water and a pinch of salt, bring to a boil and cook for 15-20 minutes, or until they are soft. Drain them and put them in a bowl to cool slightly.
- Make the pesto by grinding the ingredients with a mortar and pestle or in a food processor.
- Toss the potatoes with the pesto, then add the spinach and toss.
Nutrition
Calories: 339kcal | Carbohydrates: 57g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 664mg | Potassium: 1169mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1550IU | Vitamin C: 64.4mg | Calcium: 40mg | Iron: 1.4mg
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