Sun-Dried Tomato and Pesto Potato Salad | Oregonian Recipes
Chopped sun-dried tomatoes give this beautiful potato salad a nice pop of color. If you're put off by the high cost of pine nuts, the dressing can be made wi...
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Cooking tools:
- Food processor
- Steamer basket
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Colander
- Refrigerator
Ingredients
- 1 small bunch of fresh basil, plus more for garnish
- 1 tablespoon toasted pine nuts
- 2 tablespoons extra-virgin olive oil
- 10 small red potatoes, cut into bite-sized pieces (about 1 pound)
- 2 tablespoons vegan mayonnaise (we used Nayonaise)
- 2 tablespoons coarsely chopped sun-dried tomatoes
- Salt
- freshly ground pepper
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