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+ servings

Roasted Potato Pesto Salad

Warm potatoes infused with flavor from store bought pesto, fresh herbs and parmesan.
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 1.5 lbs baby Yukon Gold potatoes-washed and halved
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 teaspoons basil pesto - store bought or homemade


  • 3 tablespoons basil pesto
  • 1 lemon juiced
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil
  • 1/4 cup Parmesan cheese - grated


  • 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.