Description
This Creamy Pesto Potato Salad recipe combines tender roasted baby potatoes with a flavorful homemade basil pesto, creamy Greek yogurt, and fresh parsley. It’s a delightful twist on traditional potato salad that’s perfect for any occasion.
Ingredients
Units
Scale
Potatoes:
- 2.5 to 3 pounds baby potatoes, halved
- Olive oil
- Salt and pepper to taste
Basil Pesto:
- 2 cups fresh basil leaves, packed
- 1/3 cup sliced almonds
- 1/2 cup shredded parmesan cheese
- 2 cloves garlic, roughly chopped
- 1/2 cup extra virgin olive oil or to taste
- 1/2 tablespoon red wine vinegar or to taste
Additional:
- 1/2 cup plain Greek yogurt
- 1/4 cup Italian parsley, finely chopped
Instructions
- Preheat oven: Heat the oven to 425 degrees F.
- Toss potatoes: Toss halved potatoes with olive oil, salt, and pepper. Roast for about 30 minutes.
- Make pesto: In a food processor, combine basil, almonds, parmesan, garlic, olive oil, and vinegar. Blend until smooth.
- Assemble: Toss roasted potatoes with pesto, yogurt, and parsley. Season to taste with salt and pepper. Serve warm or cold.
Notes
- Roasting the potatoes enhances their flavor.
- Serve warm or cold for different preferences.
- This salad can be made ahead and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
