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Dill Pesto Potato Salad with Roasted Red Bell Peppers
CALIZONA17Ingredients
70Minutes
390Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 1/2 lb. red potatoes (– cut into 1/2 inch cubes)
- 2 Tbsp. white vinegar
- 1 pesto (Recipe Dill, –, recipe below)
- 1 red bell pepper (Large, – roasted – deseed – destemmed – diced)
- 1 orange bell pepper (Small, – diced)
- 1/4 red onion (– diced)
- 1 corn cob (– cut off cob or 1/2 Cup Frozen – thawed)
- 1 Tbsp. champagne vinegar
- 1 1/2 tsp. sea salt (or to taste, don’t add too much)
- 1/4 tsp. black pepper
- 2 cups dill leaf (Fresh)
- 3/4 cup walnuts
- 3/4 cup asiago cheese (Aged)
- 1/2 cup extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 cloves garlic
- 1/2 tsp. sea salt (or to taste)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium820mg34% |
| Potassium900mg26% |
| Protein8g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C110% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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