Italian Pesto Potato Salad
Italian Pesto Potato Salad
30 minutes total / Calories 230
- Dairy/Cream
- Easy
- No Meat
- Pesto Sauce
- Summer Recipes
- Under 30 Minutes
- Under 5 Ingredients
- Weekend
- Weeknight
Made with Barilla® Creamy Genovese pesto sauce
Ingredients
Serves 8
½ | Jar Barilla® Creamy Genovese Pesto |
1 | 14 Ounce bag of frozen peas, thawed |
4 | Idaho potatoes, diced small |
3 | Hard-boiled eggs, diced |
2 | Tablespoons red wine vinegar |
To taste | salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a medium pot cook the potatoes until tender, but not mushy, cool down and set aside.
Step 2
In a large bowl whisk together the pesto and red wine vinegar.
Step 3
Once potatoes are cool combine all the ingredients then gently stir together, season to taste with salt and pepper.

Creamy Genovese Pesto Sauce
Barilla’s Creamy Genovese Pesto Sauce is imported from Italy and made with high-quality ingredients like fragrant Italian basil and freshly grated Italian cheese for a delicious creamy texture that puts a twist on classic pesto sauce.
- Pack size 6.5 oz.
- Range Pesto Sauce