Go Back
+ servings

Pesto Potato Salad

This delicious pesto potato salad is made with roasted baby potatoes and a homemade yogurt pesto sauce. It's a great side salad dish for any occasion!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: pesto potato salad
Servings: 6 people
Author: Tania

Ingredients

  • 3 pounds petite potatoes, halved
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1/4 cup finely chopped Italian parsley

Yogurt Pesto

  • 2 cups basil leaves, packed
  • 1/3 cup sliced almonds
  • 1/2 cup parmesan cheese, shredded or grated
  • 2 cloves garlic, roughly chopped
  • 1/2 cup extra virgin olive oil (or to taste)
  • 1/2 tablespoon red wine vinegar, plus more to taste
  • 1/4 teaspoon red pepper flakes, or to taste (optional)
  • 1/2 cup plain greek yogurt

Instructions

  • Preheat oven to 425 degrees F.
  • In a large sheet pan, toss the halved potatoes with 1/4 cup olive oil, about 1 teaspoon salt, and ground black pepper. Arrange in an even layer, flat side down. Tip: Divide into 2 sheet pans if the potatoes are too crowded in one pan.
  • Roast potatoes for about 25 to 30 minutes, flipping after about 18-20 minutes. Remove from oven and set aside.
  • Make the yogurt pesto: In a food processor, combine all the pesto ingredients, except for the yogurt. Pulse until fully combined. Adjust to taste. Add the yogurt and combine with a spoon.
  • Assemble the salad: In a large bowl, toss the roasted potatoes with the chopped parsley and the prepared yogurt pesto until incorporated. Serve immediately. Enjoy!

Notes

  • Special equipment: large sheet pans, food processor.
  • Use good extra virgin olive oil for the pesto. It makes a big difference in taste.
  • Make ahead: Option1 - You can simply prepare the entire salad ahead of time and serve within 2-3 days. Option 2 -Roast the potatoes 1 day ahead and store in the fridge in an airtight container, and then make the yogurt pesto 1 day ahead and store in the fridge in an airtight contained. Combine both the potatoes and the yogurt pesto right before serving.
  • Storing: Refrigerate in an airtight container for up to 3 days.