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Pesto Potato Salad

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Pesto Potato Salad
  • Prep 10 min
  • Total 10 min
  • Servings 9
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Presto! It’s pepped-up potato salad with pesto, peppers and pine nuts! Please have plenty!
Updated Jun 29, 2006

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

Steps

  • 1
    Mix potato salad, pesto and bell pepper in large bowl.
  • 2
    Just before serving, sprinkle with pine nuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Make this salad extra-special by placing individual servings in colorful red radicchio leaves.

Nutrition

240 Calories, 19 g Total Fat, 3 g Protein, 16 g Total Carbohydrate

Nutrition Facts

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