Grammy's Kitchen · Potato Salad · Pesto Potato Salad
One of 103 potato salad recipes we measured
from www.wellplated.com
15 cooks on www.wellplated.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 9% |
| acid | 1% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 5% |
Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds new or baby potatoes (scrubbed and sliced in half or in quarters if large (leave the skins on)) |
| 6 g | 1 teaspoon kosher salt (divided) |
| 340 g | 3/4 pound green beans (ends trimmed and cut in half) |
| 200 g | 2 cups fresh basil leaves (loosely packed) |
| 60 g | 2 cups arugula (loosely packed ) |
| 40 g | 1/3 cup chopped toasted almonds (plus 2 tablespoons, divided) |
| 25 g | 1/4 cup Parmesan cheese (freshly grated ) |
| 3 g | 1 large clove garlic (peeled) |
| 15 g | 1 tablespoon fresh lemon juice (plus additional for serving) |
| 73 g | 1/3 cup extra virgin olive oil |
| 145 g | 1 cup green peas ((fresh or frozen)) |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this salad! Being from New Orleans, I boiled the small potatoes in a little bit of Seafood Boil and New Orleans seasoning and added a homemade pesto with walnuts instead of almonds. It's such a refreshing salad and don't have to worry about leaving it ou” — a cook, 5.0★
“I used a carrot top pesto a friend gave me instead of the recipe version, but combining it with peas and potatoes it's a great idea that i appreciate you sharing a” — a cook, 5.0★