Roasted Red Potato Salad with Pesto Sauce

Roasted Red Potato and Tomato Salad with Pesto Sauce

A Roasted Red Potato Salad recipe dressed with a fresh basil pesto; a healthy alternative to mayonnaise-laden salads. Aside from the pesto sauce the salad is a simple one with only three ingredients: the potatoes, grape tomatoes and red onion. Simple to make, complex in flavor. Not only are the potatoes roasted but so are the grape tomatoes. Roasting them adds another layer of flavor, especially from the tomatoes that intensify and add a nice pop of acidity to the salad. The pesto sauce is made with basil, parsley, olive oil, garlic, pine nuts, and Parmesan cheese. Flavors that compliment both potatoes and tomatoes.

When I saw that my basil desperately needed to be cut back I immediately set my mind on pesto sauce. I love the feeling I get when I cook with plants plucked right from my own backyard. It’s an earthy feeling. And the food naturally tastes better! But I have a confession. I don’t particularly care for doing the work involved with gardening…like the weeding…and the watering. I know that some enjoy that, and although I’ve tried, I just don’t. I suppose I should marry a farmer…

I could woo him with this delectable potato salad and other garden-fresh delights!

Roasted Red Potato and Tomato Salad with Pesto Sauce

Roasted Red Potato and Tomato Salad with Basil Pesto Sauce
(by Reeni)

5-6 cups Red Potatoes, diced, skins on
3 tablespoons Olive Oil
2 cups Grape Tomatoes
Sea Salt and Fresh Black Pepper

For Pesto Sauce:
1 cup packed Fresh Basil leaves
1/3 cup Fresh Parsley leaves
2 cloves Garlic
1/4 cup Pine Nuts or Walnuts
1/2 cup Olive Oil
1/2 cup grated Parmesan Cheese
2 tablespoons Extra Virgin Olive Oil

Also need:
1/2 cup Red Onion, thinly sliced

1. Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons of Olive oil and season with salt and pepper. Spread out in a greased baking sheet. Toss tomatoes with 1 tablesoon Olive oil and season with salt and pepper. Spread out in a separate baking sheet. Bake potatoes until tender about 25-30 minutes and tomatoes until shriveled about 20 minutes.

2. Meanwhile prepare the pesto by adding the basil, parsley, garlic and nuts to a food processor. Pulse until chopped. Stream in Olive Oil with food processor running. Add Parmesan and pulse to combine. Add Extra-Virgin Olive oil with food processor running. Taste and season with salt and pepper.

3. To a large mixing bowl add warm potatoes and tomatoes with any juices in the pan, along with the red onion. Pour pesto over top and toss well. Season with salt and pepper. Can be served warm or refrigerated to be served cold. Mix well before serving.

Print Recipe

Roasted Red Potato and Tomato Salad with Pesto Sauce

I’m adding this to my July Side Dish Showdown and also sending it to the lovely Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up!

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  1. Krista says

    This is like, the best sounding potato salad…EVER! Love pesto! Hope you have a wonderful 4th!

  2. Adventures in Domest says

    Fantastic Potato Salad, looks great! The pesto sauce with it, is marvelous!

  3. Jhonny walker says

    How lovely and innovative…potato salad is one of the things which is diffiult to get creative with! but you have made this into something awesomeMust try list!

  4. Mo says

    I love how just the title of your posts sound delicious, sans recipe or picture. :PI looove pesto on roasted potatoes, and I'm sure it'd be awesome with tomatoes added to the mix! I don't like regular potato salad 'cause I'm not a mayo fan so if you brought this to a picnic I'd be ALL over it. 😉

  5. Rebecca from Chow an says

    this looks wonderful adore fresh herbs thanks for liking my fish dishes I love fish he he

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