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Mixed Potato Salad with Mint Pesto Dressing

Source: Salads -- Cooking With Style
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Active Time:  30 Minutes
Total Time:  1 Hour
  Serves 6

1 pound waxy potatoes
1 pound baby new potatoes
2 tablespoons pine nuts, toasted, for garnish
For the Dressing:
1 cup loosely packed mint leaves
2 tablespoons pine nuts
1 clove garlic, peeled
1/4 teaspoon salt
3/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
1/2 cup sour cream
Mixed Potato Salad with Mint Pesto Dressing Recipe at
Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. Drain, rinse and set aside to cool. When the potatoes are cool enough to handle, cut into bite-size chunks.

Place the mint leaves, pine nuts, garlic, salt, Parmesan and oil in a blender or food processor. Process until the ingredients are well chopped and combined. Add the sour cream and mix to combine.

While the potatoes are still warm, pour the dressing over the potatoes and mix carefully until well coated.

Garnish the salad with the toasted pine nuts and serve at room temperature.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 331
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 30g
Sodium: 349mg
% Cal. from Fat: 54%
Cholesterol: 18mg
Protein: 10g
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