What can be better than pesto and potatoes put together? Now, this isn’t your typical pesto potato salad. The potatoes in this recipe are baked to crisp and tender perfection as opposed to boiled. When baking, the potatoes caramelize and take on so much more flavor as opposed to boiling. I know that most people dislike putting on the oven in the summertime but the stovetop also gives off some heat! So, might as well go for the more flavorful method, right? That’s not to say that this wouldn’t work with boiled potatoes because it would!
What pesto is best to use for this pesto potato salad?
This pesto potato salad is simple for several reasons but the main one is because I use Filippo Berio’s Classic Pesto as my pesto of choice. They are convenient to find in my local supermarkets and are so delicious saving me time and effort in making my own. There are many variations to pesto but the classic involves a green herb like basil with nuts such as pine nuts along with parmesan and olive oil. To have it ready just makes it so much easier and this has always been my go-to brand! I also used Filippo Berio Extra virgin olive oil as I often do for optimal flavor.
To my pesto potato salad, I just have a few add-ons. The sundried tomatoes not only add a slight acidity but a vibrant color as well. The toasted nuts give that difference in texture that is needed; the perfect crunch. The fresh lemon juice just adds a brightness that is also needed to break down the richness of the dish. All of these simple ingredients just make for a wonderful and easy side dish. Often, I make this next to smoked meat or bbq. It is best served fresh as the flavors stand out the most then.
Check out these other potato dishes:
Pesto Potato Salad
- 1.5 lbs Golden potatoes cubed
- Salt and Pepper
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
- 1/3 cup Filippo Berio Classic Pesto
- 1/3 cup Sundried Tomatoes, sliced
- 1/4 cup Almond slivers or pine nuts, toasted
- Squeeze of fresh lemon juice
- Preheat the oven to 400 F. Season the potatoes with the olive oil, salt and pepper.
- Prep a baking pan with nonstick spray. Scatter the cbed potates in the baking pan, then bake for 20 minutes on each side until tender and crisp.
- Once baked, toss the potatoes in the pesto while they are warm so the flavors are absorbed better by the potatoes.
- Add the sundried tomatoes, toasted nuts and fresh lemon juice. Mix together and serve while fresh!