Walnut Basil Pesto Potato Salad Recipe

Walnut Basil Pesto Potato Salad Recipe

  • 6 red potatoes, cut in 1-inch pieces
  • 1/4 teaspoon salt
  • 1 (14 ounce) can extra small artichoke hearts
  • 1/4 cup diced red onion
  • 1 (12 ounce) container Archer Farms™ walnut basil pesto dip
  1. Heat 1 inch water to boiling in large saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 15 to 20 minutes or until tender.
  2. Drain and run under cold water. Cool potatoes completely in large bowl.
  3. Meanwhile, cut artichoke hearts in half. Add artichoke hearts and red onion to cooked potatoes. Gently stir in walnut basil pesto dip. Season to taste with salt and pepper. Garnish with basil sprig if desired.
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