Pesto Potato Salad

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

  • Prep Time 10 min
  • Total Time 10 min
  • Servings 9

Ingredients

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.

Expert Tips

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.

Make this salad extra-special by placing individual servings in colorful red radicchio leaves.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
170 ),
% Daily Value
Total Fat
19 g
19 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
10 mg
10 %;
Sodium
400 mg
400 %;
Total Carbohydrate
16 g
16 %
(Dietary Fiber
2 g
2 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
16%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.