pesto potato & egg salad
This pesto potato and egg salad is zesty, mayo-free, and uses a lemony basil pesto. Toss in some hard-boiled eggs for a bit of extra protein.
2 pounds potatoes
2 cloves garlic
2 cups fresh basil
2 tablespoons toasted pine nuts
1/3 cup grated parmesan cheese
1/4 cup extra virgin olive oil
zest juice of 1 lemon
1 pinch crushed red pepper flakes
2 tablespoons salted butter
4 hard-boiled eggs, halved or quartered
Step 1: Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the heat to medium, simmer 10-15 minutes or until the potatoes are just fork-tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.
Step 2: Meanwhile, make the pesto. In a blender or food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until chunky smooth.
Step 3: Cut the potatoes in half and add to a large serving bowl, tossing them with the butter. Reserve 1/4 cup pesto for serving, and then add the remaining pesto and a pinch of pepper to the bowl with the potatoes. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Add the eggs just before serving and drizzle with reserved 1/4 cup pesto. Can be served at room temp or cold.
The recipe and image are courtesy of Half Baked Harvest