In Good Taste Recipe: Pesto Potato Salad

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Fusion Pesto Potato Salad

by Josie Ross

Pestos of all kinds are very popular right now. Pesto doesn’t have to be the classic Italian combination of basil, parmesan and pine nuts. This one uses cilantro and chives, mint and jalapeño chiles for added spice. You can use a variety of herbs, interesting spices, different nuts and seeds. Pinenuts are nice, but you could substitute almonds if you prefer. Toss warm potatoes with the pesto and serve with grilled meat or chicken. Or, try it with angel hair pasta for a light lunch.

Pesto
1 cup light olive oil (extra virgin olive oil would be too strong)
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped

1 bunch fresh chives, coarsely
1/4 cup packed fresh mint leaves
1 tablespoon chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

1 teaspoon honey
2 tablespoons fresh lime juice

Potatoes
2 pounds 1-inch-diameter baby potatoes
2 tablespoons olive oil
Coarse kosher salt

2 cups assorted greens- arugula, mizuna, red baby lettuces

For pesto:
Puree first 9 ingredients in blender until smooth. Whisk in honey and lime juice.

For potatoes:
Preheat oven to 350°F. Wash and dry potatoes, toss with oil. (If the potatoes are larger, cut them in half so they are uniform in size). Place in a roasting pan and sprinkle with salt. Roast them until they are tender, about 30 minutes. Allow to cool about 20 minutes. Add ¾ of pesto to potatoes, mix thoroughly. Divide lettuces between four plates, arrange potato salad on lettuces, and drizzle with remaining pesto. Serve at room temperature.

Wine Suggestion:

A local wine, the Andrew Rich Sauvignon Blanc “Croft” would be especially good with the herbs in this dish.

Home