Foodie Crush · by Heidi Larsen★ 5.0 (1)
Pesto Potato Salad
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 15%
CARBS 19G25% OF CAL
4G FIBER13G OTHER3G TOTAL SUGAR
FAT 24G68% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh potato salad dressed with basil pesto, topped with hard-boiled eggs, green beans, and toasted pine nuts. A herbaceous take on a classic picnic side.
sidemediterraneansaladeggs🍪 sheet pangluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 pounds small red potatoes
- 6 ounces fresh green beans
- 4 hard-boiled eggs, (quartered)
- 1/3 cup grated Parmesan cheese
- 4 tablespoons toasted pine nuts
- 1/2 cup pesto
- 1/2 cup extra virgin olive oil
- 4 tablespoons mayonnaise
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 15%
CARBS 19G25% OF CAL
4G FIBER13G OTHER3G TOTAL SUGAR
FAT 24G68% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 320mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 582mg
- Calcium
- 102mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.