No more boring potato salad! This Oil-free Pesto Potato Salad is a much more interesting and colorful dish to brighten your picnic table and your tastebuds!
No long boring story about how I came up with this recipe 😉 I had baby potatoes and some of my pesto sauce in the freezer and decided that they sounded good together. I mean, potatoes and garlic and basil…how can you go wrong?
Using multi-colored potatoes and tomatoes makes it as pretty as it is tasty, so use them if you have them.
Use my pesto recipe or your own. I like to make a double batch of mine and keep some in the freezer.
Okay, gather your ingredients!
These potatoes were about golf ball size or a little smaller. I cut them in quarters. I had some bigger tomatoes from my garden than the ones in this picture 👆🏼 so I quartered them also. Basically, you want them to be bite-sized.
Using roasted potatoes give this salad a nicer mouthfeel, in my opinion. I pre-cooked the potatoes in my Instant Pot for about 3 minutes and let it release pressure for about 10 minutes. You don’t need to pre-cook them before roasting them, but I like how they turn out when cooked before roasting.
You’ll need a lined baking sheet and the oven set to 450 degrees. Cut the cooked (or uncooked) potatoes into bite-sized pieces. Place on the lined baking sheet. If you’ve pre-cooked them, bake for about 15-20 minutes or until getting golden blisters. If they were raw to start, bake for about 30 minutes until a fork will slide in easily and they are getting blistered.
While the potatoes are baking, cut up the tomatoes.
Allow the potatoes to cool for about 10 minutes so they are just warm, not hot. Add them to a big mixing bowl and add the pesto and mix well. Gently stir in the tomatoes.
That’s it! Serve room temperature or chilled.
No more boring potato salad! This Oil-free Pesto Potato Salad is a much more interesting and colorful dish to brighten your picnic table and your tastebuds!
- 2 lbs baby potatoes, mixed color if desired Cut into halves or quarters to get bite-sized pieces
- 2-3 cups cherry tomatoes, mixed colors if desired Cut into halves
- 1/2-3/4 cup Oil-free Pesto Link to my pesto is in the notes and in the blog post.
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Pre-cook the potatoes if you want to do that before roasting.
I used my Instant Pot (3 minutes/NPR 15)
You could boil on the stovetop, if desired.
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Preheat the oven to 450.
Line a baking sheet with parchment paper.
Place the potatoes on the baking sheet. If they are precooked, roast for about 15-20 minutes.
If you haven't precooked, roast for about 30-35 minutes.
They should be starting to get blistered and golden.
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Allow the potatoes to cool for about 10 minutes.
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Add them to a large bowl, spoon on the pesto and stir gently to get every potato covered in pesto.
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Add tomatoes and gently mix in.
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Serve at room temperature or chilled.
Here is the link to my Oil-Free Pesto
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