Ranch Pesto Potato Salad
Posted: | Categories: Recipes | Tags:Dairy free Easy dinner sides vegetarian
Ranch Pesto Potato Salad
Melissa Ben-Ishay
Savory Recipes
I am SO excited to share this recipe with you. Even while I was making it I was so excited every step of the way. I started by thinking about making pesto potato salad like we’ve had in Israel, and as I pulled more herbs out of my fridge I thought why not make it into a ranch pesto? (A similar thought process to when I was making the Green Goddess Ranch). The fresh herbs are such a good complement to hearty potatoes, it’s absolutely what I’ll be making at every potluck as the weather starts to warm up.
Ingredients
1 20 oz. bag small potatoes (I used upstate abundance potatoes from Lancaster Farms)
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- 1/3 cup fresh dill
- 1/3 cup fresh parsley
- 1/3 cup fresh chives
- 1 cup spinach
- 1 cup grated Parmesan cheese
- Juice of 1 lemon
- 2 garlic cloves
- 1/4 cup olive oil
- 1/3 cup pine nuts
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Directions
- Boil a pot of water and season with about a tablespoon of salt. Add the potatoes to the boiling water and cook until tender, about 10-15 minutes.
- Pulse all the pesto ingredients except the salt and pepper in a food processor until smooth.
- Scrape down the sides of the bowl and season with salt and pepper.
- Pulse again for about 10 seconds until everything is well combined.
- Roughly chop the potatoes and place them in a large bowl.
- Stir in about a cup of ranch pesto. Save the rest to use for something else, like pasta or eggs!
