Pesto Sauce:
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts
1 tablespoon olive oil
1 garlic clove
1 teaspoon lemon juice
Potato Salad:
4 small new potatoes, boiled and cooled
1/4 cup sliced olives
1/4 cup sliced radishes
1 green onion, diagonally sliced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 Golden Delicious apples, cored and thinly sliced


1. Several hours before serving, prepare Pesto Sauce; set aside. In blender or food processor, combine basil leaves, Parmesan cheese, pine nuts, olive oil, garlic and lemon juice; puree until smooth.
2. For Potato Salad: Peel potatoes, if desired, and slice. In large bowl, combine potatoes, olives, radishes, and green onion. In small bowl, blend 2 tablespoons Pesto Sauce, the olive oil, vinegar, sugar, lemon peel, salt and pepper; pour over potato mixture and stir gently to coat. Marinate 1 to 2 hours. Arrange salad on serving plate with apple slices and serve.

The pesto recipe included here makes more than enough needed for the salad; use leftover pesto for pasta, chicken or fish.

Apple Pesto Potato Salad
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