Italian Pesto Potato Salad

  • 230
  • 11g
    Total Fat
  • 26g
    Total Carbohydrate
  • 8g
  • Prep
  • Cook
  • Skill


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


  1. 1
    In a medium pot cook the potatoes until tender, but not mushy, cool down and set aside.
  2. 2
    In a large bowl whisk together the pesto and red wine vinegar.
  3. 3
    Once potatoes are cool combine all the ingredients then gently stir together, season to taste with salt and pepper.

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