Pesto Potato Salad
4th November 2006
Presto! It’s pepped-up potato salad with pesto, peppers and pine nuts! Please have plenty!
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Prep Time:10 min
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Start to Finish:10 min
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Makes:9 servings (1/2 cup each)
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| 1 | quart deli potato salad (4 cups) |
| 1/2 | cup basil pesto |
| 1/2 | cup chopped red bell pepper |
| 2 | tablespoons pine nuts, toasted |
| 1. | Mix potato salad, pesto and bell pepper in large bowl. |
| 2. | Just before serving, sprinkle with pine nuts. |
Nutrition Information:
| How-To |
| To toast nuts, bake uncovered in an ungreased shallow pan at 350º about 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. |
| Special Touch |
| Make this salad extra-special by placing individual servings in colorful red radicchio leaves. |
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