Description
Creamy Pesto Potato Salad is a delightful twist on a classic dish, combining roasted baby potatoes with a homemade basil pesto and Greek yogurt for a creamy, flavorful side dish that’s perfect for any occasion.
Ingredients
Units
Scale
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
Potato Salad:
- 2.5 to 3 pounds baby potatoes, halved
- Olive oil
- Salt and pepper to taste
- 1/2 cup plain Greek yogurt
- 1/4 cup Italian parsley, finely chopped
- Basil pesto
Instructions
- Preheat oven to 425 degrees F: Toss halved potatoes with olive oil, salt, and pepper. Roast for about 30 minutes.
- Make basil pesto: Combine basil, almonds, parmesan, garlic, olive oil, and vinegar in a food processor.
- Assemble: Toss roasted potatoes with pesto, yogurt, and parsley. Season and serve warm or cold.
Notes
- Roasting the potatoes enhances their flavor.
- Serve warm or cold for different experiences.
- Can be made ahead and refrigerated for 1-2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
