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Pesto Red Potato Salad
Source: dLife

Red potato salad with corn, peppers, onions, and snow peas, mixed with a homemade pesto.

Prep Time: 25 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 216.8
Total Carbs 39.1 g
Dietary Fiber 5.5 g
Sugars 3.9 g
Total Fat 4.7 g
Saturated Fat 0.8 g
Unsaturated Fat 0.6 g
Potassium 914.9 mg
Protein 5.3 g
Sodium 132.8 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Place potatoes in a pot with water, cover, and bring to a boil. Continue cooking until potatoes are tender, about 25 minutes. Drain and set aside to cool.
  2. While potatoes are cooking, place basil, olive oil, 2 tablespoons of pine nuts, cheese, garlic, and salt in a food processor or blender and process until finely chopped. Using the feed tube, continue to process, and slowly add the broth until smooth.
  3. Blanch snow peas in a pot of boiling water for 2 minutes, drain and run under cold water. Place snow peas in a large serving bowl with pesto from blender, red onions, red and green peppers, corn, green onions, remaining 2 tablespoons of pine nuts, and lemon juice.
  4. When potatoes are cool enough to touch, cut into small pieces and add to bowl, toss to coat well.

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