Creamy Pesto Potatoes

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About This Recipe

This Creamy Pesto Potato Salad is the perfect picnic side and summer holiday dish, no mayo needed!

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Crispy Pesto Potato Salad

YIELD

4 servings

TYPE

Vegan

TIME

40 minutes

LEVEL

Beginner

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4 TBS olive oil  1 tsp kosher salt  2 large Yukon gold potatoes 1 cup pre-made pesto 1 cup chopped parsley

Ingredients

1

Preheat the oven to 400 degrees F. Line one large baking sheet with parchment. Slice potatoes into cubes, Add to sheet and drizzle with olive oil.

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Prep potatoes

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2

Roast  for 20 minutes, remove from oven and flip.. Roast for 15-20 minutes more,. Remove from oven to cool. Toss with salt.

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Roast potatoes

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3

Toss the potatoes with ¾ of the pesto to coat. Add chopped parsley and stir once more.

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Add pesto

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4

Serve potatoes in a medium bowl with remaining ¼ cup pesto, adding the sauce on top. 

Serve!