Potato Salad with Spicy Cilantro-Walnut Pesto

Gluten-Free, Vegan, Side dishes, Salads

Potato Salad with Spicy Cilantro-Walnut Pesto
Celebrating today? Here’s a green dish to mark the occasion: Happy Saint Patrick’s Day! 

Looks like I’ve been craving heat lately because the last three recipes I shared with you are spicy. Believe it or not, that’s non-intentional. I hope you can handle the heat. Not exactly an Irish dish, this potato salad with spicy cilantro-walnut pesto is simple and offers a nice change from traditional creamy salads.

P.S. Fitness website Fitbie is featuring my whole-wheat Irish soda bread on its 10 Healthy St. Patrick’s Day Recipes post. Check it out!

Potato Salad with Spicy Cilantro-Walnut Pesto

  • 2 pounds red potatoes
  • 1 large bunch cilantro (about 2 cups)
  • 1 jalapeño pepper, roughly chopped
  • 1 garlic clove
  • 1/2 cup walnuts
  • 1/2 cup flaxseed oil
  • 1/4 cup nutritional yeast
  • 2 tbsp apple cider vinegar
  • Salt, to taste

Wash and cut the potatoes into 1-inch pieces. Place in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, and cook until tender (10 to 12 minutes).

Drain and set aside. 
Thoroughly wash the cilantro. 
In a food processor, add the cilantro, jalapeño pepper, garlic, walnuts, nutritional yeast, flaxseed oil and apple cider vinegar. 

Process until smooth. Taste and season with salt.

In a large bowl, add the cooked potatoes and pesto. Stir well to combine and serve immediately.
Or
For a nicer presentation, serve the plain potatoes topped with a dollop of pesto.  
Potato Salad with Spicy Cilantro-Walnut Pesto

Serves 8 as a side dish.

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