Chive Pesto Potato Salad
Homemade chive pesto potato salad recipe made with onion chives and toasted pumpkin seeds dressing.
Servings 4 people
Calories 295kcal
Ingredients
- 1 bunch fresh onion chives
- 1/4 cup pumpkin seeds / pepitas (toasted)
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice or red wine vinegar +more to taste
- 1 tbsp water
- 2 lb baby golden potatoes (or fingerlings)
- 1 pinch sea salt -to taste
- 2 tbsp fresh dill for garnish (optional)
Instructions
- Rinse and scrub the potatoes well then cut them in half. Add them to a large pot covered with cold water. Bring to a simmer on medium high heat and season generously with a good pinch of sea salt. Boil until al dente (about 8 minutes) then drain in a colander. Take good care not to overcook the potatoes, we want them to hold in piece and not fall apart.
- Allow the potatoes to cool off completely and dry off in their own steam.
- Meanwhile make the chive pesto sauce:
- Add the chives, pepitas, olive oil and red wine vinegar to the bowl of a food processor. Process until a rustic texture is achieved. Add some water if needed to loosen up the pesto sauce to your liking. a Season to taste with sea salt.
- Add the potatoes to a large mixing bowl and pour the pesto on top. Use a large spatula to carefully combine everything, preferably without breaking the potatoes.
- Serve at room temperature or chilled garnished with the fresh herbs and extra pepitas.
Nutrition
Calories: 295kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 994mg | Fiber: 6g | Vitamin A: 60IU | Vitamin C: 29.4mg | Calcium: 72mg | Iron: 8mg