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Positively The Best Potato Salad With Parsley Pesto

Positively The Best Potato Salad With Parsley Pesto
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Prep: 10 minutes | Cook: 25 minutes | Total Time: 35 minutes
  • 2 pounds
    small red new potatoes, scrubbed
  • 1/2 cup
    fresh curly parsley, finely chopped plus more for garnish
  • 1/3 cup
    fresh mint leaves, finely chopped
  • 1/4 cup
    pine nuts
  • 3 cloves
    garlic, minced
  • 1/2 cup
    olive oil
  • 2 teaspoons
    white balsamic vinegar
  • 1/4 teaspoon
  • 1/4 teaspoon
    chili powder
    sea salt and pepper, to taste
  1. Bring a large pot of water to a boil; cook potatoes until soft but not falling apart, approximately 25 minutes.
  2. Meanwhile, in a food processor, combine parsley, mint, pine nuts, garlic, olive oil, vinegar, sea salt and pepper; pulse until well combined. Transfer to a large bowl.
  3. Drain potatoes; slice in half as soon as they’re cool enough to handle. Gently toss potatoes with parsley pesto mixture; season with curry and chili powder.
  4. Garnish with additional parsley; serve chilled or at room temperature.
  5. Enjoy!
Nutritional Information

Makes: 6 servings
  • Calories349
  • Carbohydrates32.0 g
    • Dietary fiber2.8 g
  • Cholesterol0 mg
  • Fat23.7 g
    • Saturated fat3.0 g
  • Sodium15 mg
  • Protein5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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