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Pesto Roasted Potato Salad
by Jamie Vespa on Monday June 27, 2016
Pesto Roasted Potato Salad
This rustic potato salad replaces traditional mayo with an herbaceous pesto to create a light, flavorful side dish.
  • 3 lbs baby gold (or red) potatoes
  • 2 cups cherry tomatoes, halved
  • 2 cups fresh basil
  • ¼ cup walnuts
  • 2 cloves garlic
  • ¼ cup extra virgin olive oil + 2 tbsp for roasting
  • 3 tbsp parmesan cheese
  • Juice of 1 lemon
  • Sea salt and black pepper to taste
  1. Preheat oven to 450 degrees F and line two rimmed baking sheets with foil
  2. Rinse potatoes and cut into quarters (or smaller depending on size). Spread out evenly on baking sheets and pour 1 tbsp of olive oil over each batch. Sprinkle with salt and pepper and toss to evenly distribute. Bake for 30 minutes, tossing once halfway through.
  3. In the meantime, prepare pesto by combining basil, walnuts, garlic, parmesan cheese, salt and pepper in food processor. Begin blending and slowly pour in olive oil, processing until fully incorporated and smooth.
  4. Allow potatoes to cool ~10 minutes before adding them to a large bowl along with cherry tomatoes and pesto. Toss to combine. Serve warm, at room temperature or cold.
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
Nutrition Information
Serving size: 1 heaping cup prepared Calories: 210 Fat: 13 gm Saturated fat: 2 gm Carbohydrates: 18 gm Sugar: 3 gm Sodium: 112 mg Fiber: 4 gm Protein: 4.3 gm

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.