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Italian Pesto Potato Salad Recipe

Italian Pesto Potato Salad Recipe

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Ingredients:

Serving

1/2 cup refrigerated basil pesto , buitoni
1/4 cup red wine vinegar
2 lbs red potatoes, cooked, peeled, cubed and cooled
4 large hard-boiled eggs, peeled and finely chopped
1/2 cup pancetta, cooked and crumbled
1/2 cup celery, sliced
1/2 cup green onion, sliced
1/2 cup red bell pepper, diced
1/4 cup pine nuts, toasted

Directions:

Combine pesto and vinegar in small bowl; set aside.
Combine potatoes, eggs, pancetta, celery, green onions, red pepper and pine nuts in large bowl.
Drizzle pesto dressing over potato mixture and toss lightly until well coated.
Refrigerate for 1 hour and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	219.28 Kcal (918 kJ)
Calories from fat	115.34 Kcal
		% Daily Value*
Total Fat	12.82g	20%
Cholesterol	70.05mg	23%
Sodium	277.73mg	12%
Potassium	378.58mg	8%
Total Carbs	18.71g	6%
Sugars	7.61g	30%
Dietary Fiber	1.87g	7%
Protein	7.2g	14%
Vitamin C	17.2mg	29%
Vitamin A	1mg	32%
Iron	4.5mg	25%
Calcium	62.1mg	6%

Amount Per 100 g
Calories	160.31 Kcal (671 kJ)
Calories from fat	84.32 Kcal
		% Daily Value*
Total Fat	9.37g	20%
Cholesterol	51.21mg	23%
Sodium	203.05mg	12%
Potassium	276.77mg	8%
Total Carbs	13.68g	6%
Sugars	5.56g	30%
Dietary Fiber	1.36g	7%
Protein	5.26g	14%
Vitamin C	12.6mg	29%
Vitamin A	0.7mg	32%
Iron	3.3mg	25%
Calcium	45.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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