Italian Pesto Potato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
This is an original recipe submitted by Lisa Huff and refreshed by Buitoni. She says: the pesto and red wine vinegar dressing unites the unique flavors of pancetta bacon, red bell peppers, toasted pine nuts and more to make this sumptuous side dish. Enjoy it. Ingredients:
1/2 cup refrigerated basil pesto, buitoni |
1/4 cup red wine vinegar |
2 lbs red potatoes, cooked, peeled, cubed and cooled |
4 large hard-boiled eggs, peeled and finely chopped |
1/2 cup pancetta, cooked and crumbled |
1/2 cup celery, sliced |
1/2 cup green onion, sliced |
1/2 cup red bell pepper, diced |
1/4 cup pine nuts, toasted |
Directions:
1. Combine pesto and vinegar in small bowl; set aside.
2. Combine potatoes, eggs, pancetta, celery, green onions, red pepper and pine nuts in large bowl.
3. Drizzle pesto dressing over potato mixture and toss lightly until well coated.
4. Refrigerate for 1 hour and serve.
|
|