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
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
2
Roast for 20 minutes, remove from oven and flip.. Roast for 15-20 minutes more,. Remove from oven to cool. Toss with salt.
NEXT
Roast potatoes
3
Toss the potatoes with ¾ of the pesto to coat. Add chopped parsley and stir once more.
NEXT
Add pesto
4
Serve potatoes in a medium bowl with remaining ¼ cup pesto, adding the sauce on top.
Serve!