Thai Basil Pesto Potato Salad
 
 
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
  1. 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.
  2. Meanwhile, mix the sliced radishes with 1 tbsp of the lime juice and ¼ tsp flaked sea salt. Set aside to lightly pickle.
  3. 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.
  4. 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.
Notes
Adapted slightly from Ottolenghi Flavor
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/06/thai-basil-pesto-potato-salad-no-mayo.html