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Oil-free Pesto Potato Salad

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! 

Course Main Course, Salad, Side Dish
Cuisine American
Keyword Oil-free Pesto Potato Salad
Author Trish Hall

Ingredients

  • 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.

Instructions

  1. 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.

  2. 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.

  3. Allow the potatoes to cool for about 10 minutes.

  4. Add them to a large bowl, spoon on the pesto and stir gently to get every potato covered in pesto.

  5. Add tomatoes and gently mix in.

  6. Serve at room temperature or chilled.

Recipe Notes

Here is the link to my Oil-Free Pesto