Pesto Potato Salad

Pesto Potato Salad

Presto! It’s pepped-up potato salad with pesto, peppers and pine nuts! Please have plenty!

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

9

servings

1
quart deli potato salad (4 cups)
1/2
cup basil pesto
1/2
cup chopped red bell pepper
2
tablespoons pine nuts, toasted
  1. Mix potato salad, pesto and bell pepper in large bowl.
  2. Just before serving, sprinkle with pine nuts.
Makes 9 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
To toast nuts, bake uncovered in an ungreased shallow pan at 350º about 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Special Touch
Make this salad extra-special by placing individual servings in colorful red radicchio leaves.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 170 ),
  • Total Fat 19 g
    • (Saturated Fat 3 g,),
  • Cholesterol 10 mg;
  • Sodium 400 mg;
  • Total Carbohydrate 16 g
    • (Dietary Fiber 2 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.