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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 6 people
Calories: 435kcal
- 2.5 to 3 pounds baby potatoes, halved
- Olive oil
- Salt and pepper to taste
- ½ cup plain greek yogurt
- ¼ cup finely chopped Italian parsley
Basil pesto
- 2 cups 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
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 25 to 30 minutes, flipping after about 18-20 minutes into the roasting time. Remove from oven and let cool for a few minutes.
Make the pesto: To a food processor, add the fresh basil, almonds, parmesan cheese, garlic, olive oil, and red wine vinegar. Process for a few seconds until a pesto forms. Scrape the sides of the bowl and process a few more times until evenly combined.
Assemble the salad: In a large bowl, toss the roasted potatoes with the prepared pesto, the yogurt, and Italian parsley until combined. If needed, season with more salt and pepper. Serve warm or cold. Enjoy!
- 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
Substitutions and variations:
- 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.
Disclaimer: Nutritional values (per serving) are approximates only.
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