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.
Serves 8 as a side dish.