Red Potato Potato Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted red potatoes tossed with bacon, peas, and a parmesan-dill pesto made with Greek yogurt. Herbaceous and tangy, served at room temperature. A flavorful potato salad alternative.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 pounds red potatoes, (sliced into bite-size chunks)
- 3 tablespoons olive oil
- 1/2 tsp EACH salt, pepper, onion powder, paprika
- 12 ounces thick-cut bacon, (cooked and crumbled)
- 1/4 cup chopped red onion
- 1 cup frozen petite peas, (thawed)
- 1/2 cup raw unsalted pine nuts, cashews, almonds or walnuts
- 2 cups packed fresh basil leaves
- 1/4 cup fresh dill
- 3/4 cup freshly grated Parmigiano Reggiano ((use ½ cup if not freshly grated))
- 2-3 garlic cloves, (peeled)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup plain Greek yogurt
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 25m
- Sodium
- 1061mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 744mg
- Calcium
- 269mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1061MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.