Italian Pesto Potato Salad

Barilla Creamy Ricotta & Basil Pesto jar

Made with

Creamy Ricotta & Basil Pesto

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  • Prep
  • Cook
  • Skill
    Casual


  • 230
    Calories
  • 11g
    Total Fat
  • 26g
    Total Carbohydrate
  • 8g
    Protein

Ingredients

Ingredients for 8 people

  • ½ jar Barilla® Creamy Ricotta Pesto
  • 1-14 ounce bag of frozen peas, thawed
  • 4 Idaho potatoes, diced small
  • 3 hard-boiled eggs, diced
  • 2 tablespoons red wine vinegar
  • salt and black pepper to taste

Instructions

  • In a medium pot cook the potatoes until tender, but not mushy, cool down and set aside.
  • In a large bowl whisk together the pesto and red wine vinegar.
  • Once potatoes are cool combine all the ingredients then gently stir together, season to taste with salt and pepper.
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