Creamy Pesto Potato Salad
This creamy pesto potato salad is the perfect side dish for a summer cookout. It's incredibly delicious and easy to make. Made with a creamy homemade pesto dressing and tender roasted potatoes.
Servings: 6 people
Calories: 435kcal
Equipment
Ingredients
- 2.5 to 3 pounds baby potatoes, halved
- Olive oil
- Salt and pepper to taste
- ½ cup plain greek yogurt
- ¼ cup Italian parsley, finely chopped
Basil pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup sliced almonds
- ½ cup shredded parmesan cheese
- 2 cloves garlic, roughly chopped
- ½ cup extra virgin olive oil or to taste
- ½ tablespoon red wine vinegar or to taste
Instructions
- Preheat oven to 425 degrees F.
- In a large sheet pan, toss the halved potatoes with olive oil (about 3-4 tablespoons), and salt and pepper to taste. Arrange in a single layer, flat side down. Tip: Divide into 2 sheet pans if the potatoes are too crowded in one sheet pan.
- Roast potatoes for about 30 minutes, flipping after about 20 minutes into the roasting time. When ready, temove from oven and let cool for a few minutes.
- Meanwhile, make the basil pesto. Into the bowl of a food processor, add the fresh basil, almonds, parmesan cheese, garlic, olive oil, and red wine vinegar. Process for a few seconds until combined. Scrape the sides of the bowl and process a few more times until evenly combined. Adjust to taste as needed.
- Assemble: In a large bowl, toss the roasted potatoes with the prepared pesto, yogurt, and chopped Italian parsley until combined. If needed, season with more salt and pepper. Serve warm or cold. Enjoy!
Notes
- Roasting the potatoes is a key step to making a delicious potato. The deep flavors of roasted potatoes pair really well with that flavorful basil pesto. Boiled or steamed potatoes would make this salad quite bland.
- Serve warm or cold. If serving warm, let the potatoes cool down somewhat, about 15 minutes after it’s out of the oven.
- Make ahead: Make 1-2 days in advance and keep refrigerated until ready to serve
- Add-ons: asparagus, green beans, peas, radishes, bell peppers, pine nuts.
- Protein add-ons: hard-boiled eggs, grilled shrimp, bacon.
- Need to use store-bought pesto? I think homemade pesto is best, but if you have a favorite pre-made pesto, feel free to use that.
Nutrition
Calories: 435kcal | Carbohydrates: 38g | Protein: 11g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 8mg | Sodium: 167mg | Potassium: 949mg | Fiber: 6g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 42mg | Calcium: 173mg | Iron: 3mg