Potato Salad With Kale Pesto 8.000

Deb Lindsey for The Washington Post

Nourish Jul 5, 2018

This fresh take on potato salad is as brilliantly colorful as it is tasty and healthful. In it new red potatoes, whose skins are left on for rustic texture, color and nutrition, are tossed with crisp, sweet bell peppers and coated luxuriously in an emerald green, lemony kale pesto — a much better for you, but still crowd pleasing, way to go than a mayonnaise-based dressing.

To read the accompanying story, see: Truly, this is a potato salad for all.

Make Ahead: The potatoes need to be cooked and cooled at least 2 hours in advance; they can be refrigerated for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 6 cups

  • 1 1/2 pounds small new red potatoes, scrubbed (skins on)
  • 2 tablespoons pine nuts
  • 1 small clove garlic
  • 1 cup packed kale leaves
  • 1/2 cup packed basil leaves
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 yellow bell pepper, stemmed, seeded and coarsely chopped
  • 1 red bell pepper, stemmed, seeded and coarsely chopped


Place the potatoes in a 4-quart pot and add enough cool water to cover by about an inch. Bring to a boil over high heat, then reduce the heat to medium-low, partially cover and cook for 13 to 15 minutes, until the potatoes are easily pierced with a knife or skewer but still have some resistance. (They will continue to cook as they cool). Drain, and refrigerate until completely cooled.

Toast the pine nuts in a small, dry skillet over medium heat for about 3 minutes, until fragrant and golden brown, shaking the pan frequently to avoid scorching.

Combine the toasted pine nuts and garlic in a mini food processor; pulse until evenly minced. Add the kale, basil, lemon juice, salt and pepper; process until evenly minced. With the motor running, slowly add the oil in a steady stream through the feed tube; process to form a well-blended pesto. Transfer to a mixing bowl.

Cut the cooled potatoes into quarters; add to the mixing bowl, along with the yellow and red peppers. Toss to coat evenly before serving.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Jessica Weissman.

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