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Give your classic potato recipe a facelift by using pesto instead of mayonnaise. Pesto Potato Salad is a flavorful way to change things up and add variety to your party food lineup.
So how cool were all those spooky food creations that my #SundaySupper friends made yesterday using their Idaho® Potatoes?! We’ve got some pretty creative minds and total rockstars in the kitchen. My Roasted Potato Graveyard couldn’t really compare to the kind of food styling that went on in their posts. It’s totally inspiring… Note to self: need to bulk up on the food props and get a freaking camera ASAP!
I did love my Roasted Potato Graveyard though, and after I finished photographing it for yesterday’s post, I was stuck trying to figure out how to eat it. Roasted potatoes are always a delicious choice for a side dish, but I wanted to make a meal of out them. Especially since I had this incredible basil pesto sauce too!
Pesto Potato Salad popped in my head and before you know it, I was throwing together some of my absolute favorite ingredients in a bowl, mixing in the beautiful pesto, and chowing down on one tasty dish. I don’t get to enjoy potato salad at BBQs or parties too often because they are usually made with mayonnaise and I hate mayonnaise. Greek yogurt is a great substitute — or even just mixing in lots of herbs and spices and a little olive oil and balsamic works for me too! But pesto?! Pretty sure this is an even better idea that either of the above! People will love you when you bring this Pesto Potato Salad to any upcoming holiday parties or tailgating events — it’s something different, and I’d say even better than the classic!
I know, potato salad is still a side dish. But whatever, I made it a meal!
This Pesto Potato Salad is made up of crispy russet potatoes roasted in Italian seasoning, artichokes, sun-dried tomatoes and radishes. Sun-dried tomatoes and artichokes are two of my absolute favorite ingredients to show in any type of pasta or salad dish and they work really well with the pesto sauce. I’ve been into radishes lately, maybe because I found a little bag of baby radishes at Publix on sale and they were too cute to pass up. Maybe because they’re pretty tasty too. Regardless, they are in my Pesto Potato Salad and they are here to stay!
- 1 medium russet potato, medium diced
- 1-2 tsp olive oil
- 1 tbsp Italian seasoning
- salt and pepper
- ½ cup sun-dried tomatoes, julienned
- 3-4 canned artichoke hearts, quartered
- 2-3 baby radishes, thinly sliced
- 1 cup prepared basil pesto (recipe here: https://takeabiteoutofboca.com/2013/10/basil-pesto-sundaysupper.html)
- ½ cup feta cheese
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Toss potatoes in olive oil, italian seasoning, salt and pepper.
- Roasted for 40 minutes, turning at the hallway point.
- Combine roasted potatoes, sun-dried tomatoes, artichokes, and radishes in a bowl and toss with pesto.
- Top with feta cheese.