Italian Pesto Potato Salad

Made with

Creamy Ricotta & Arugula

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Prep
Cook
Skill
Casual


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

Ingredients 8 Servings

  • ½ jar Barilla® Creamy Ricotta & Arugula 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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