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

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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
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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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Comments

  1. Faith says

    I agree, there's nothing better than cooking with veggies that have come straight from your garden! I wish I had a better greenthumb, lol!

  2. Heather Schmitt-Gonz says

    I'm totally diggin' the potatoes & pesto combination! Sounds delicious…and looks delicious…must be delicious ;)

  3. Chris says

    I love a basic southern potato salad in it's gaudy yellow cloak, but alternative potato salads are spectacular.I like this one you did.

  4. Julie says

    I think this would woo any farmer, or just about anyone else. I have a little basil plant but it's struggling. I'm not much of a gardener myself.

  5. Jenn says

    herb-y pesto-y goodness. I've been wanting to grow a basil plant for quite a while now. Been lagging in that department. I love the use here. This beats the traditional potato salad by far!!!

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