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