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5
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6
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Pesto Potato Salad
Pesto potato salad is an easy side dish with baby potatoes, fresh herbs, pesto, and spices. Make this recipe for a delicious summer salad!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
salads, side dishes
Cuisine:
American
Servings:
4
Author:
Kevin Is Cooking
Ingredients
2
lbs
baby potatoes
also called new potatoes
2
tbsp
olive oil
1/2
tsp
salt
1/2
tsp
black pepper
1/2
cup
fresh pesto
1/2
cup
frozen peas
(cooked/thawed)
1
lemon
zest only
1/4
cup
mint leaves
chopped
Parmesan cheese to garnish
US Customary
-
Metric
Instructions
Preheat oven to 400°F.
In a bowl toss the potatoes, oil, salt and pepper to coat. Spread evenly on a lined, rimmed baking sheet and roast for 30 minutes.
Transfer potatoes to a bowl and toss with pesto, peas, lemon zest and mint. Season to taste and serve warm or chilled.
Video
Notes
Adapted from
Farideh Sadeghin
Nutrition
Calories:
382
kcal
|
Carbohydrates:
48
g
|
Protein:
7
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
597
mg
|
Potassium:
1052
mg
|
Fiber:
7
g
|
Sugar:
4
g
|
Vitamin A:
883
IU
|
Vitamin C:
67
mg
|
Calcium:
96
mg
|
Iron:
3
mg