Servings
Variable
Ready In:
5 min
Good For:
Lunch|Snack
About this Recipe
By: Morgana Jane
Have some leftover roasted or boiled potatoes? Don’t throw them out – that’s a sad waste! Here is a quick and easy twist on potato salad that super tasty!
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Ingredients
- Leftover Roasted or Boiled Potatoes
cut into bite sized chunks (use how ever
many you have and gauge the rest of the ingredients accordingly) - Cherry Tomatoes, cut into quarters
- Cucumber, chopped into medium chunks
- Kalamata Olives, cut in half
- Basil Pesto (here’s a great pesto recipe!)
- Salt & Pepper to taste
- Generous Sprinkle of Fresh Parmesan
… To be clear – this recipe requires chucks of potato – mashed potato just will not do… If left over mashed is what you’ve got, try mixing all ingredients together with an egg, form into patties, and fry up some savory potato pancakes!
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Step by Step Instructions
Step 1 – Chop Chop!
Chop potatoes, tomatoes, cucumber, and olives as noted above and place into a mixing bowl.
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Step 2 – Pesto!
Add a generous spoonful (or two!) of Basil Pesto (enough to nicely coat all ingredients) along with salt, and pepper to taste and mix well.
Step 3 – Cheese Please!
Sprinkle with fresh grated Parmesan (or Asiago!) and enjoy!
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