Print Options:

Potato Salad with Basil Pesto and Sun-Dried Tomatoes

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Unlike most potato salads that hold well for hours (if not days), this potato salad with basil pesto and sun-dried tomatoes is best served right away when the potatoes are warm and tender and the pesto is still a vibrant green. Note: You can make the pesto up to 2 days ahead.

Potato Salad with Basil Pesto and Sun-Dried Tomatoes

 2 lbs baby red potatoes, halved
 1 ½ cups fresh basil, stemmed, washed, and patted dry (about 3 cups)
 ¾ cup grated parmigiano-reggiano cheese
 ¼ cup toasted pine nuts
 2 scallions, trimmed and thinly sliced
 Kosher salt and freshly ground black pepper
  cup Colavita Extra Virgin Olive Oil, plus more as needed
 6 Colavita Sun-dried Tomatoes, finely diced (about 1/4 cup)

Place the potatoes in a medium pot and cover with cold water by a couple of inches, about 2 qt. water. Stir in 2 tsp. salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and transfer to a large serving bowl.


Meanwhile, put the basil, ½ cup of the Parmigiano, the pine nuts, scallions, and ¼ tsp. each salt and pepper in a food processor and blend to combine. While still blending, add the oil in a thin, steady stream so that the mixture becomes smooth and uniform; thin with more oil as needed for consistency. Season with more salt and pepper to taste.


Toss the warm potatoes with the basil pesto. Sprinkle the potatoes with the sun-dried tomatoes and the remaining ¼ cup Parmigiano and serve.

Nutrition Facts

Serving Size 8 Servings