This healthy Thai basil pesto potato salad is full of fresh flavor. It's mayo-free and super easy to make - perfect for your next summer gathering.
Yield: 6 servings
Ingredients
2.5 lb medium Yukon gold potatoes, peeled and cut into 1-inch pieces
kosher salt
2 oz breakfast radishes, thinly sliced
3 tbsp fresh lime juice
flaked sea salt
1 garlic clove, roughly chopped
1 tbsp peeled and roughly chopped ginger
1 cup Thai basil
¼ cup olive oil
1 large jalapeno, thinly sliced into rounds
¼ cup roasted, salted almonds, chopped
Instructions
Put the potatoes in a large saucepan and add enough cold water to cover. Add salt to the water and bring to a simmer. Cook for 10 minutes, or until the potatoes are fork-tender. Drain and set aside to cool for 15 minutes.
Meanwhile, mix the sliced radishes with 1 tbsp of the lime juice and ¼ tsp flaked sea salt. Set aside to lightly pickle.
In a blender or food processor, combine the garlic, ginger, basil, 1 tsp flaked sea salt, and ¼ cup olive oil. Puree to a paste.
In a large bowl, combine the cooked potatoes, remaining 2 tbsp of lime juice, Thai basil pesto, pickled radishes (and their pickling liquid), sliced jalapenos, and almonds. Serve warm or at room temperature.