Making that Pesto Potato Salad is as easy as 1-2-3.
Ingredients:
6-8 red potatoes (medium-large in size)
1/4 cup extra-virgin olive oil
2 cups fresh basil
1 Tbsp nutritional yeast
1 tsp sea salt
1 garlic clove
1/2 lemon, juiced
4 radishes, sliced thinly
2 cups fresh arugula
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Instructions:
SCRUB potatoes well and add to a large pot, covering with water by at least 2 inches.
ADD a pinch of salt to the water and bring to a boil over high heat. Let potatoes boil for approx. 25-30 minutes until you can stick with a fork (don’t let the potatoes get so soft the skin is falling off).
MAKE the pesto by combining: basil, garlic, olive oil, nutritional yeast, lemon and salt to a food processor. Mix until you have a sauce (add more oil or lemon as needed). Set aside.
DRAIN potatoes when finished (stick with a fork) & let cool for a few minutes before handling.
CHOP potatoes into cubes & toss into your serving bowl.
MIX potatoes with the pesto and add sliced radish and arugula. Adjust with any additional sauce, oil, lemon or salt to taste.
STORE in refrigerator until ready to serve.
