Pistachio Pesto Potato Salad

Love potato salads but you keep making the same one? It’s time to switch things up, and that’s exactly what this recipe is all about. It’s a delicious twist on the classic you are going to love if you are a fan of pistachio pesto. Don’t worry, it’s nicely balanced, and not too rich!

Let’s make it together.

Pistachio Pesto Potato Salad Recipe

Gather the ingredients and follow the instructions below. Feel free to serve this as a main meal for lunch or dinner, or as a side dish. It’s delicious both ways!

Pistachio Pesto Potato Salad

Alessia

Switch your recipe up with this delicious Italian twist. Try Pistachio Pesto Potato Salad next, featuring our new Pistachio Pesto.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course, Salad

Cuisine Italian

Servings 2 large portions (or 4 small ones)

Equipment

1 large bowl
1 medium sized pot
1 chopping board
1 knife
1 tablespoon
1 ladle

Ingredients

4 large potatoes
1 egg feel free to add more
1 quarter onion
1 can high quality tuna feel free to add more
Pitted Black Olives in Brine optional; I didn't use them.
2 tbsp Belmorso Sicilian 60% Pistachio Pesto feel free to add more
a drizzle of Belmorso Extra Virgin Olive Oil 1 lt
salt and pepper be mindful of the salt, since you'll be adding pistachio pesto later.

Instructions

Cut and boil the potatoes into large pieces. Rinse and boil your egg/s too. I boiled mine for just over 15 minutes.
Chop the onion and add it to your bowl.
Add the tuna to the same bowl.
Season with salt and pepper.
Drizzle some Belmorso EVOO.
Drain and add the potatoes to the bowl.
Peel and chop the egg/s into the same bowl.
Add the pistachio pesto and mix well. Enjoy immediately, or refrigerate for later.