Wisconsin Potato and Vegetable Growers Association

Creamy Italian Potato Salad

Creamy Italian Potato Salad

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Course Side Dish


  • lbs Blushing Belle Little Potatoes
  • cup light mayonnaise
  • ¼ cup extra virgin olive oil
  • 1 tsp garlic minced
  • 3 Tbsp basil pesto
  • 1 cube frozen spinach about ¼ cup thawed and squeezed dry
  • 1 Tbsp apple cider vinegar
  • ½ tsp salt
  • cup roasted red peppers diced
  • ½ cup grape tomatoes sliced
  • 2 large leaves fresh basil sliced
  • ½ cup parmesan cheese shredded


  • In a large pot, cover potatoes in cold water. Bring to a boil over medium high heat, and cook for 5 to 8 minutes, until tender. Drain, place in a large bowl, cover and refrigerate until cold.
  • Mix together the mayonnaise, olive oil, garlic, pesto, spinach, vinegar and salt with a whisk.
  • To the bowl of chilled potatoes, add red peppers, tomatoes, basil and parmesan. Pour dressing over and toss. Serve cold, or refrigerate until ready to eat.
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