Kitchen notes · a little help before you start
Roasted Potato Pesto Salad
Roasted Potato Pesto Salad is made with baby Yukon Gold potatoes-washed and halved, basil pesto -, and basil pesto.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Allow for cooling
Include the cooling stage before the next step.
Get to know the ingredients
baby Yukon Gold potatoes-washed and halved
In the method: Place potatoes in a bowl.
basil pesto - (store bought or homemade)
In the method: Add basil pesto, olive oil, salt and pepper tossing together to coat potatoes.
basil pesto
In the method: Add basil pesto, olive oil, salt and pepper tossing together to coat potatoes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1.5 lbs baby Yukon Gold potatoes-washed and halvedIngredient note
Source: 1 teaspoon olive oil; Source: 1 tablespoon olive oilIngredient note
Source: 1 teaspoon salt; Source: 1/4 teaspoon saltIngredient note
Source: 1/2 teaspoon pepperIngredient note
Source: 3 teaspoons basil pesto - (store bought or homemade)Ingredient note
Source: 3 tablespoons basil pestoIngredient note
Source: 1 lemon juicedIngredient note
Source: 1 tablespoon chopped fresh chivesIngredient note
Source: 1 tablespoon chopped fresh basilIngredient note
Source: 1/4 cup Parmesan cheese - gratedIngredient note
Required by source directions; authorized salt/pepper exception.
How to make it
0 of 6 steps completeMake room for Roasted Potato Pesto Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Best enjoyed warm or at room temperature.
A little more help as you go
Prepare the dressing
Mix and add the dressing at the steps specified.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Set out the oven, sheet pan, and baking sheet. Start with this step: Heat oven to 425 degrees.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What check should I look for as it cooks?
Roast in oven 20 minutes until potatoes are done and brown on edges.
Is there another preparation step to plan for?
Mix and add the dressing at the steps specified.
Additional recipe notes
How to cook potatoes in the air fryer – place the seasoned potatoes in the air fryer . Set the temperature to 400 degrees and the timer for 14 minutes. At the halfway mark, shake the air fryer basket and continue to cook until the potatoes are crispy on the outside and fork tender on the inside. If you are lucky enough to have leftovers, store them in an airtight container in the refrigerator for 3–4 days. To serve, let them come to room temperature. Nutritional values provided are an estimate and will vary depending on the brands used.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
