Pesto Potato Salad
Recipe type: Side Dish
Serves: 2 servings
Give your classic potato recipe a facelift by using pesto instead of mayonnaise. Pesto Potato Salad a flavorful way to change things up and add variety to your party food lineup.
  • 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:
  • ½ cup feta cheese
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Toss potatoes in olive oil, italian seasoning, salt and pepper.
  3. Roasted for 40 minutes, turning at the hallway point.
  4. Combine roasted potatoes, sun-dried tomatoes, artichokes, and radishes in a bowl and toss with pesto.
  5. Top with feta cheese.
Recipe by Take A Bite Out of Boca at