Photo: Anna Pelzer
Warm Potato Pesto Salad Recipe
5 ingredients
15 min + 10 min
Serves 4 to 6 as a side
openrecipes
Estimated Nutrition (whole recipe, rough)
448
Calories
18g
Protein
8g
Fat
82g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds baby yellow or red Idaho potatoes, washed, drained and cut into quarters or eighths depending on the size
- 1/4 cup cherry or grape tomatoes, rinsed and halved or quartered
- 1/4 cup store bought or
- salt & pepper
- parmesan cheese for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thelittlekitchen ·
Recipe sourced from
openrecipes