Lemony Mint Pesto Potato Salad

This scrumptious and refreshing potato salad is full of wonderful flavors.

Lemon, mint, garlic, pistachio and more combine to create a combination that you won't forget! You'll want to make it again and again.

Lemony Mint Pesto Potato Salad [Vegan]

Ingredients

• 2 pounds baby creamer potatoes, halved
• 1/3 cup packed fresh mint
• 1/3 cup no-shells roasted salted pistachios
• 1 scallion, green and white parts, chopped
• 1 large garlic clove, chopped
• Juice and zest of 1 small lemon (2 tablespoons juice; divided)
• 1/4 teaspoon sea salt, or to taste
• 1/2 cup extra-virgin olive oil (divided)
• Garnishes: Pickled onions, fresh sliced radishes, fresh mint sprigs, and/or additional lemon zest

Preparation

1. Add the potatoes to a large saucepan. Fill with (salted) cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are fork tender, about 10 minutes. Drain the potatoes. Add to a large mixing bowl and set aside to cool, about 20 minutes. Then chill in the refrigerator.
2. Meanwhile, add the mint, pistachios, scallion, garlic, 1 tablespoon of the lemon juice, the lemon zest, and salt to a blender or food processor. Pulse until ingredients are finely chopped. Add 7 tablespoons of the oil and pulse until desired consistency. (Note: you may prefer some texture in this pesto sauce rather than pureeing until smooth.)
3. Drizzle the remaining 1 tablespoon lemon juice and remaining 1 tablespoon olive oil over the chilled potatoes and gently toss to coat. Add desired amount of the pesto to the potatoes and gently stir until just combined. Adjust seasoning.
4. Garnish with pickled onions, fresh sliced radishes, fresh mint sprigs, and/or additional lemon zest, if desired, and serve any remaining pesto on the side.

https://www.onegreenplanet.org/vegan-recipe/lemony-mint-pesto-potato-salad-vegan/