Potato salad is a key dish at any traditional picnic…it’s hearty, tasty, and comforting. But, sometimes it’s hard to keep fresh when the sun is beating down on this mayo based concoction. Since I don’t want anyone to get sick, I often omit any mayonnaise and make a pesto potato salad instead! It’s healthier than the traditional recipe, but doesn’t skimp on flavor. Mixed in with the potatoes are sliced cherry tomatoes bursting with juicy goodness and a few spicy sliced red onions for crunch. Finish it off with a sprinkle of sugar and all the flavors immediately come to together. Remember to give a healthy pinch of salt and pepper – the recipe tastes best with a lot of s/p. Every so often I’ll also include red pepper flakes and/or crumbled bacon to give this salad even more flavor! We love this recipe at my house, so try it out!
2-3 lbs red potatoes
2 cups cherry tomatoes
1 cup pesto
½ cup red onion
1 teaspoon sugar
Salt and pepper to taste
Wash and then quarter the red potatoes (so they’re one or two biters). In a large saucepan, cover with water, add a pinch of salt, and bring to a boil over high heat. Reduce heat to medium and cook for 10 minutes. Drain and put the potatoes into a large mixing bowl.
Pour the pesto over the hot potatoes. Slice the cherry tomatoes in half and add to the mixing bowl. Add red onion, sugar, and a big pinch of salt and pepper (the warm potatoes will absorb all the flavors as they cool). Mix so everything is thoroughly combined.
Cool before serving (I stick mine in the fridge…my mom and I think it tastes best really chilled).
Serve and enjoy!
