Healthy Potato Salad with Lemon Parsley Pesto Recipe

Healthy Potato Salad with Lemon Parsley Pesto

Coconut Free

Sugar Free

Gluten Free

Legume Free

Seed Free

Dairy Free

Grain Free Diet

Egg Free

Vegan

Vegetarian

Paleo Diet

Primal

Healthy Potato Salad with Lemon Parsley Pesto

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Description

Looking for a healthier potato salad that’s easy to share with a group? This no-mayo take on potato salad relies on parsley pesto for flavor and adds the healthy crunch of kale. It’s a perfect picnic side that will keep folks coming back for more!

Serves

12 as a side dish

Total Time

45 minutes

Ingredients

1 1⁄2 pounds organic small red potatoes, rinsed and cut into bite-size pieces (about 1 1/2- inch cubes)

1⁄2 cup coarsely chopped Natural Grocers® Brand Bulk Organic Walnut Halves and Pieces

2 bunches organic Italian parsley

1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt

4 teaspoons organic lemon zest

4 tablespoons organic lemon juice

6 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil

1 bunch organic kale, leaves removed from stems and rinsed, roughly torn

1⁄2 organic English cucumber, quartered and sliced

1⁄2 organic red onion, thinly sliced

1 cup organic grape tomatoes, sliced in half

Optional

Thinly sliced organic red radishes

Diced organic red pepper

Natural Grocers Brand Sliced Greek Olives

Directions

Add the potatoes to a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Cook until potatoes are tender, about 20 minutes. Drain and set aside to cool.
While the potatoes are cooking, toast the walnuts over medium-low heat in a large sauté pan for 7-8 minutes, stirring frequently, until lightly toasted. Transfer to a plate.
Make the pesto: Remove the parsley leaves from the stems and add them to the bowl of a food processor, discarding the stems. Pulse until the parsley is well chopped. Add the toasted walnuts, salt, and lemon zest and process until the mixture is uniform, scraping down the sides as necessary. With the machine running, slowly add the lemon juice and olive oil.
Place the torn kale leaves into a large serving bowl and add 2-3 tablespoons of the pesto. Massage the leaves for 2-3 minutes. Don’t skip this step—massaging the kale makes it tender and delicious!
Add the remaining vegetables to the serving bowl along with the remaining pesto. Toss until everything is coated with the pesto, then season to taste with salt. Serve immediately or store in refrigerator for up to five days.

Nutrition Information

per one serving

Calories	Carbs	Protein	Fat	Fiber
146 kcal	11 g	3 g	10 g	2 g

Beverage Pairing

Recommended Beverage: Beer

Recommended Style: Organic Lager

Recommended Brand: Samuel Smith

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