A favorite all year round. This delicious potato salad will leave you feeling happy. For all the carb cravers, this one is definitely for you.
[recipe servings=2-4 time=40 minutes difficulty=easy][recipe-ingredients]
Potato
Salad
2 pounds fingerling potatoes, quartered
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
½ red bell pepper, diced
Pesto
1 large bunch Lacinato Kale, ribs and stems
removed
1 (5-ounce) bunch basil
1 garlic clove
¼ cup chopped walnuts
1 ounce Parmesan cheese, grated
½ lemon, juiced
¼ cup + 2 tablespoons extra-virgin olive oil,
plus more if necessary
Kosher salt, to taste
[/recipe-ingredients]
[recipe-directions]
- Preheat the
oven to 400°F.
- Arrange the
potatoes on a rimmed baking sheet and drizzle with olive oil and salt.
Toss to coat fully. Place the baking sheet on the bottom of the oven or
the lowest rack and roast for 20 minutes, flipping the potatoes halfway
through. Remove from the oven and allow to cool for about 10 minutes.
- Meanwhile,
bring a large pot of heavily salted water to a rapid boil. Add ice to a
large bowl nearby and have tongs ready. When the water comes to a rapid
boil, add the kale leaves all at once. Blanch until bright green, about 30
seconds, then use the tongs to transfer the kale into the ice bath to stop
the cooking process. Drain the kale and squeeze well to remove as much
moisture as possible.
- Add the
kale, basil leaves, garlic, walnuts, Parmesan, lemon juice, and a pinch of
salt to a food processor. Blend for a few seconds to break down. With the
motor running, drizzle in the olive oil, adding enough until the pesto is
smooth. Stop the motor, taste, and adjust seasoning.
- Add the
potatoes to a large bowl, along with the red pepper and kale pesto. Toss
to coat the potatoes fully in the pesto.
[/recipe-directions]
[/recipe]
