Pesto Potato Salad

In order to overcome the January blues, I have reemerged myself into the kitchen. Not only does cooking relax me, eating the food prepared does a pretty good job of cheering me up as well. As enough damage was done over Christmas, I have been trying to make dishes which are healthy but can also qualify as comfort food. I am also looking for recipes which might encourage others to cook and eat healthier, and my Pesto Potato Salad is definitely something guests will want to get their mouths around if served at your next gathering.

My pesto potato salad is something which can be easily rustled up using ingredients already stocked in your kitchen. In fact, I actually came about this recipe because I had a quarter of a jar of pesto and some fresh produce lying around which needed to be used. What you will need for this recipe:


Some potatoes

A tomato

Two shallots

Basil pesto

Cheddar cheese

It is completely up to you the quantities you would like to use, and the cheddar can be substituted for the cheese of your choice.

The recipe is really very basic. Simply peel and boil the potatoes in salted water until they are nice and fluffy. While waiting for them to cook, chop the shallots and tomato and grate the cheese.


Once the potatoes are ready, chop them into bite size chunks and add them to a large bowl. Add the rest of the ingredients, mix together and voila! Pesto potato salad at your beck and call.


(And a close up)


This recipe is tastes delicious as a hot or a cold dish, and is great as a warm winter lunch as well. It can be easily interpreted to your own tastes and more ingredients can be added if you please.

Let me know in the comments below if you make this dish, and if your friends/family/colleagues liked it if you decided to share. What dishes have you been enjoying throughout January?

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