{ Kohlrabi + Potato Salad with Garden Herb Pesto }

In case you are looking for something to level up up your summer supper game– here is a winner! Think buttery potatoes, sweet corn, crisp kohlrabi, all dressed up right in a herby pesto… the stuff garden fresh dreams are made of.

We are falling big time for this delish garden dish. A big thank you to Edmonton food blogger, Erin Walker of A Little Salt blog, for creating this recipe as well as the beautiful images for us. (See her page for even more tasty recipes!) And I don’t know about you guys, but this one is going on the menu for our family here tonight!

Print Recipe

Kohlrabi + Potato Salad with Garden Herb Pesto

Ingredients

  • 1-2 kohlrabi
  • 1 lb potatoes
  • 3 cups fresh herbs, chopped (I used basil, Italian parsley and oregano)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup parmesan cheese, grated
  • 1/2 tsp kosher salt
  • 1/4 tsp red chili flakes
  • 5 cloves garlic, peeled and gently smashed
  • 1 cup corn
  • Salt and pepper, to taste

Instructions

  • Prepare the kohlrabi by cutting off the leaves, peeling well, and cutting into 1-inch cubes. If potatoes are babies, you can leave them whole, but if they are larger, you can peel and cut them into 1-inch cubes as well. 
  • Add potatoes and kohlrabi to a large pot and fill the pot with water until veggies are covered. Bring to a boil over high heat. Simmer for about 10 minutes, or until the potatoes and kohlrabi are fork-tender. Drain and set aside to cool.
  • Using a blender or food processor, puree washed herbs with garlic, parmesan, salt and chili flakes. Slowly stream oil into the mixture, until thick and smooth. If the pesto seems too thick, add water a teaspoon at a time until you reach the desired consistency.
  • Spread 1/2 cup of the pesto to the bottom of a large bowl. Add potatoes, kohlrabi and corn. Toss to coat.
  • Season with salt and pepper to taste. Garnish with chopped, fresh herbs.