Truffle Pesto Potato Salad
Recipe Blog Post
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
1 lb new potatoes, halved or quartered
3 tablespoons O&V Truffle Pesto *
½ lemon juiced and zested
Sea Salt and pepper to taste
Finely chopped curly parsley
1 cup fresh peas or frozen peas, thawed
Preparation
Boil the potatoes in well salted water till tender. Drain, and return to the pot and leave for 10 minutes.
Add the Truffle pesto and lemon zest to the potatoes. Mix well. Sprinkle fresh cracked pepper and salt to taste as well as lemon juice to taste and gently toss to combine.
Add fresh or frozen (thawed) peas and sprinkle with chopped parsley. Serve at room temperature.
Serves 2-4
Active time 25 minutes Total Time: 25 minutes
Chef Note
If you decide to serve this dish with roasted potatoes, simply drizzle them with a little EVOO and roast in a 425 F oven for 20-25 minutes stirring at the halfway point. Once cooked through and browned on the outside, remove from the oven and toss with pesto, lemon zest, lemon juice, salt, pepper, and peas. Serve warm
Notes
* The Truffle Pesto truly makes this dish, but you can choose to use a regular high-quality Basil Pesto along with some Black Truffle oil to achieve a similar but not as intense truffle flavor.
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Categories: Snacks & Sides, Thanksgiving Accompaniment, Baby Potatoes, Truffle Pesto, Truffle Pesto Potato Salad, Peas, Fall Side, Roasted Potato Side
