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!

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!

Step by Step Instructions

Step 1 – Chop Chop!

Chop potatoes, tomatoes, cucumber, and olives as noted above and place into a mixing bowl.

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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