Pesto Potato Salad
Now, this isn't your typical potato salad. The potatoes in this recipe are baked to crisp and tender perfection as opposed to boiled. The flavor is incredible.
Serves 4
Ingredients
- 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
Instructions
- 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!
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