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 45 mins
- Cooking Time 10 - 15 mins
- Refrigeration Time 30 mins
- Yields 6 servings
Preparation
What You Need
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.
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.
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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 262 CaloriesProtein: 10 g
Carbohydrate: 35 g
Fat: 10 g
Fibre: 4.5 g
Sodium: 260 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% 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 recommended.
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