Fresh pesto potato salad with Brick
With classic Italian flavours, this potato salad bursting with freshness is guaranteed to be a hit.
- Course Salads
- Prep. Time 5 mins
- Cooking Time 15 - 20 mins
- Freezing Time 30 mins
- Yields 6 servings
Preparation
What You Need
2 lb (1 kg) scrubbed whole mini red potatoes with skins on
1/3 cup (85 mL) prepared basil pesto
1tbsp (15 mL) fresh lemon juice
1 cup (250 mL) grape tomatoes
1 cup (250 mL) corn kernels (frozen or drained canned)
10 Kalamata olives, pitted and halved
4 green onions, diagonally sliced
1 cup (250 mL) diced Canadian Brick cheese
Instructions
Place potatoes in a pot with enough cold water to cover. Bring to boil and season water with salt. Simmer for 10 to 15 minutes or until fork tender. Drain and transfer to large bowl. Let cool for 5 minutes. Cut potatoes in half or in quarters depending on the size.
Meanwhile, in bowl, whisk pesto and lemon juice. Pour half of dressing over hot potatoes and toss gently to coat. Cover and refrigerate remaining dressing. Refrigerate salad, uncovered, until cooled to room temperature (about 30 minutes).
Pour remaining dressing over potatoes; add tomatoes, corn, olives, and green onions. Toss gently to coat. Season to taste with salt and pepper. Top with cheese.
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 262 calories
Proteins: 10 g
Carbohydrates: 35 g
Fat: 10 g
Fibre: 4.5 g
Sodium: 260 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium: 18 % / 195 mg
Vitamin C: 42 %
Folate: 24 %
Magnesium: 22 %
Vitamin B6: 21 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity
Latest Tips
You've got choice
Substitute Canadian Mozzarella for the Brick Cheese. Add 1 tbsp (15 mL) of drained capers and 2 tbsp (30 mL) of toasted pine nuts to the salad.
Our tips
If mini red potatoes are not available, choose medium round red or white potatoes; scrub, cut into 8 wedges and cook until fork tender.
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