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Fresh pesto potato salad with Brick

Dairy Farmers of Canada
Add to Calendar 05/23/2019 10:00 AM 05/23/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 1/4 lb (1 Kg) whole mini red potatoes, scrubbed, with skins on
1/3 cup (80 mL) basil pesto
1 tbsp (15 mL) freshly squeezed lemon juice
1 cup (250 mL) grape tomatoes
1 cup (250 mL) corn kernels, frozen or canned, drained
10 Kalamata olives, pitted and halved
4 green onions, diagonally sliced
1 cup (250 mL) diced Canadian Brick cheese

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/fresh-pesto-potato-salad-with-brick?source=calendar
Fresh pesto potato salad with Brick true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Salads
  • Prep. Time 45 mins
  • Cooking Time 10 - 15 mins
  • Refrigeration Time 30 mins
  • Yields 6 servings

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

Did you know?

Canadian cheese is made from quality Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites


Ingredients

2 1/4 lb (1 Kg) whole mini red potatoes, scrubbed, with skins on
1/3 cup (80 mL) basil pesto
1 tbsp (15 mL) freshly squeezed lemon juice
1 cup (250 mL) grape tomatoes
1 cup (250 mL) corn kernels, frozen or canned, drained
10 Kalamata olives, pitted and halved
4 green onions, diagonally sliced
1 cup (250 mL) diced Canadian Brick cheese

Preparation

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.

111 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Canadian cheese is made from quality Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites

Did you know?

Canadian cheese is made from quality Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites

Nutritional Info

Per serving
Energy: 262 Calories
Protein: 10 g
Carbohydrate: 35 g
Fat: 10 g
Fibre: 4.5 g
Sodium: 260 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 18 % / 195 mg
Vitamin C: 42 %
Folate: 24 %
Magnesium: 22 %
Vitamin B6: 21 %

*percentage of daily value

*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.

This recipe contains 1/3 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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