The potatoes with pesto is a simple, quick, and delicious vegetarian dish. I had some Genovese pesto to use up, and I wanted to prepare a potato salad as a side dish for dinner. I added some cherry tomatoes, and there you go, an easy and tasty recipe ideal for accompanying meat, fish, eggs, or cheese, flavorful and delightful, the potatoes with pesto are really delicious, also great as an appetizer!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes
- 1 cup cherry tomatoes
- 3.5 oz Genovese pesto
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste oregano
Steps
Potatoes with pesto are very simple and quick to prepare. First, peel the potatoes, cut them into chunks, and put them in a pot with cold water. Bring to a boil and continue cooking for 6-8 minutes until they soften.
Drain the potatoes and place them in a bowl, add the halved cherry tomatoes, a drizzle of extra virgin olive oil, salt, black pepper, oregano, and mix quickly. Add the Genovese pesto and make sure all ingredients are well combined.
Notes:
Potatoes with pesto can be stored in the fridge for a couple of days. To make them even more delicious, you can add olives (black or green) and/or onions.
Other potato salad recipes HERE
