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Home » Uncategorized » Herbed Potato Salad with Pesto Aoli

Herbed Potato Salad with Pesto Aoli

September 8, 2012 by Judith Hanneman

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Herbed Potato Salad
Herbed Potato Salad

Gourmet twist on a classic potato salad.  Potatoes are cooked with a bruised sprig of rosemary in a pressure cooker, as pressure cooking will infuse the rosemary flavor in the potatoes.  Potatoes are also cooked and served with skin on for a rustic look.

Dressing is a basic aoli (basically mayonnaise, and you can use that) with pesto added.

Great served with Oven Fried Ranch Chicken 

Herbed Potato Salad with Pesto Aoli
  • 2 lbs all-purpose potatoes, well scrubbed
  • 1 – 4-inch sprig of fresh rosemary
  • 1 cup water
  • 1 tsp salt
  • 2 green onions (scallions) sliced thinly
  • Pesto Aoli:
  • 1 cup mayonnaise
  • 1 tbs prepared pesto*
Place potatoes, rosemary, water & salt in a pressure cooker.  Follow directions of your specific pressure cooker for length of time and pressure necessary for cooking potatoes.  I used a Wolfgang Puck 7-in-1 Electronic Pressure Cooker and used Vegetable setting for 12 min, releasing pressure immediately after time was up.
Cool potatoes completely in refrigerator. 

Make aoli by mixing mayonnaise & pesto together until well blended.

Cut cooled potatoes in 1/2-inch chunks.  Add sliced green onion.  Add aoli and mix thoroughly.  Cover & refrigerate until ready to use.

*I used Robin Ellis’ Pesto recipe
Herbed Potato Salad
Herbed Potato Salad

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More from The Midnight Baker!

Filed Under: Uncategorized Tagged With: bbq food, herbed potato salad, picnic food, potato salad, rosemary, salad

Previous Post: « Oven Fried Ranch Chicken
Next Post: White Chocolate Macadamia Nut Cookies »
Copyright © Judith Hannemann aka The Midnight Baker 2020. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

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