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!
Crispy Pesto Potato Salad
4 TBS olive oil 1 tsp kosher salt 2 large Yukon gold potatoes 1 cup pre-made pesto 1 cup chopped parsley
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.
Roast for 20 minutes, remove from oven and flip.. Roast for 15-20 minutes more,. Remove from oven to cool. Toss with salt.
Toss the potatoes with ¾ of the pesto to coat. Add chopped parsley and stir once more.
Serve potatoes in a medium bowl with remaining ¼ cup pesto, adding the sauce on top.