Warm, luscious potatoes infused with pesto and fresh herbs topped off with a sprinkle of Parmesan cheese is a new twist on potato salad! Roasted Potato Pesto Salad is an excellent recipe for serving at parties, potlucks, or dining outside.
Crushed Potatoes With Ranch, Baby Potatoes, and Roasted Sweet Potatoes are a few of my favorite sides that go perfectly with any main dish.
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If you are heading out for a picnic, lunch at the park, or maybe enjoying supper outside, Pesto Potato Salad is the side dish to make. It comes together in 30 minutes or less, and this is no mayo recipe that can sit at room temperature while you fire up the grill or make a fabulous entrée.
Roasted potato salad is a delicious twist on regular potato salad, and you must try it ASAP! About 90% of the time, I roast my veggies and knew cooking these succulent little golden potatoes on high heat would be the ideal way to bring out their flavor. It’s an easy side that goes with any main dish. What’s not to love?
Ingredients For Potato Salad With Pesto
- Yukon Gold Potatoes – baby potatoes or small cut into quarters
- Extra Virgin Olive Oil
- Kosher Salt
- Fresh Cracked Pepper
- Basil Pesto – store-bought or homemade pesto
Dressing
- Basil Pesto Sauce – you can find store-bought pesto in the Italian section at your local grocery store.
- Lemon – juiced
- Kosher Salt
- Extra Virgin Olive Oil
- Fresh Chives
- Fresh Basil
- Parmesan Cheese – freshly grated.
How To Make Roasted Potatoes In The Oven
- Place potatoes in a bowl. Add basil pesto, olive oil, salt, and pepper, tossing them together to coat the potatoes.
- Layer potatoes on a baking sheet. Roast in the oven for 20 minutes until potatoes are done and brown on the edges. Remove pan from oven and allow potatoes to cool slightly.
How To Cook Potatoes In The Air Fryer
Place the seasoned potatoes in the air fryer. Set the temperature to 400 degrees and the timer for 14 minutes. At the halfway mark, shake the air fryer basket and continue to cook until the potatoes are crispy on the outside and fork-tender on the inside.
How To Make Oven Roasted Potatoes With Pesto
- Roast the potatoes in the oven or an air fryer.
- In a small bowl, mix dressing ingredients.
- Place the potatoes in a large bowl. Pour dressing over potatoes and gently toss to coat. Sprinkle on Parmesan cheese, chopped basil, and chives.
- Serve on a platter with an additional drizzle of olive oil and a sprinkle of salt and pepper.
- This delicious side dish is best enjoyed warm or at room temperature.
How To Store Leftovers
If you are lucky enough to have leftovers, store them in an airtight container in the refrigerator for 3–4 days. To serve, let them come to room temperature.
Ideas For Serving Potato Salad With Pesto
I’ve lost count of how I’ve served this salad! Here are a few ideas for serving:
- Lunch – with Ham Jam Sandwiches on a cold plate with Artichoke Chicken Salad and Pimento Cheese.
- Supper – with Crock Pot Beef Roast, green beans, garlic rolls, and Pineapple Upside Down Cake.
- Cook Outs – Grilled Balsamic Chicken Thighs, Tomato Cucumber Salad, Million Dollar Pound Cake.
Love Potatoes? Try These Recipes
If you tried this Roasted Potato Pesto Salad Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1.5 lbs baby Yukon Gold potatoes-washed and halved
- 1 teaspoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 teaspoons basil pesto – store bought or homemade
Dressing
- 3 tablespoons basil pesto
- 1 lemon juiced
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil
- ¼ cup Parmesan cheese – grated
Instructions
- Heat oven to 425 degrees. Prepare a sheet pan with parchment paper and set aside.
- Place potatoes in a bowl. Add basil pesto, olive oil, salt and pepper tossing together to coat potatoes.
- Layer potatoes on baking sheet. Roast in oven 20 minutes until potatoes are done and brown on edges. Remove pan from oven and allow potatoes to cool slightly.
- Mix in a small bow, dressing ingredients – pesto, lemon juice, olive oil, salt and pepper.
- Remove potatoes to a large bowl. Pour dressing over potatoes and gently toss to coat. Sprinkle on Parmesan cheese, chopped basil and chives.
- Serve on a platter with an additional drizzle of olive oil and a sprinkle of salt and pepper. Best enjoyed warm or at room temperature.
Video
Notes
- How to cook potatoes in the air fryer – place the seasoned potatoes in the air fryer. Set the temperature to 400 degrees and the timer for 14 minutes. At the halfway mark, shake the air fryer basket and continue to cook until the potatoes are crispy on the outside and fork tender on the inside.
- If you are lucky enough to have leftovers, store them in an airtight container in the refrigerator for 3–4 days. To serve, let them come to room temperature.
Nutrition
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Where is the recipe?
Hey Betsy. I just restored the recipe. I have no idea what happened. This crazy computer world that we live in plays around with my recipes sometimes. Thank you for your question and giving me a heads up.
Have a great week.
XO,
~Donya
Glad to help! I was anxious to make this as the ingredients were listed at the Pinterest link, but no directions as you had to click on the bar that said: “visit” or something like that. Every time I’d click on it I’d end up at your page with the correct title, I think, but no recipe! I knew there had to be some sort of problem. I bought the ingredients today and took the chance that I’d figure it out somehow! Now I have the real recipe! Thank you.
I’ve never made a potato salad with roasted potatoes (or with pesto, for that matter), but now I see all to well what I’ve been missing! I wish I could reach into my screen and grab some off the page…it looks fantastic!
4.5