Grammy's Kitchen · Potato Salad · Pesto Potato Salad
One of 103 potato salad recipes we measured
16 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 15% | 9% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 5% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 2 cups fresh basil leaves (no stems) |
| 29 g | 1/4 cup walnuts (or pine nuts, almonds or cashews) |
| 3 g | 1 clove garlic |
| 50 g | 1/2 cup grated parmesan cheese (Use Italian hard cheese if vegetarian) |
| 1 g | 1/4 teaspoon ground black pepper |
| 3 g | 1/2 teaspoon salt |
| 109 g | 1/2 cup extra-virgin olive oil |
| 15 g | 1 tablespoon lemon juice |
| 680 g | 1 1/2 lb baby new potatoes |
Method: 8 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Well this didn't last long at our BBQ! Everyone loved it and the pesto was such a fun twist!” — a cook, 5.0★
“Such an amazing side dish! Thanks so much for sharing!” — a cook, 5.0★