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!
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.
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.
Allow the potatoes to cool for about 10 minutes.
Add them to a large bowl, spoon on the pesto and stir gently to get every potato covered in pesto.
Add tomatoes and gently mix in.
Serve at room temperature or chilled.
Here is the link to my Oil-Free Pesto