Easy Pesto Potato Salad

Welcome to the easiest pesto potato salad ever! Crispy roasted potatoes and onions come together with plenty of your favorite pesto, plus a few fresh herbs for good measure. Serve it as a side dish to your favorite main, whether it's barbecue season or for any time.

this recipe

This simple pesto potato salad is nothing short of delicious, and it's ready for all your upcoming spring and summer barbecues! Whether you eat it warm, room temp, or cold, this potato salad is sure to become a new side dish favorite.

If you have extra pesto on hand after making it, I highly recommend trying this family favorite pesto pasta salad with chicken!

Ingredients

• Potatoes - Potatoes are nutrient-packed, with protein and fiber to fill you up. I used the potatoes we got in our first CSA share of the season (yay!), which were a smaller, brown potato with a texture similar to red potatoes. Red potatoes, Yukon golds, fingerling, or any small potato variety will work well.
• Red onion - Once roasted, red onion will add sweetness to the potato salad.
• Pesto - Use your favorite store bought pesto, or make your own! I used my homemade vegan parsley walnut pesto recipe, and I subbed in a little bit of basil and fresh chives to use up some herbs.
• Extra virgin olive oil - For roasting the potatoes and onions.
• Salt
• Pepper
• Fresh parsley and chives

Substitutions & Variations

Try the following substitutions and variations to make this recipe work for you!

• Vegan - To make this pesto potato salad vegan, make sure you use a vegan pesto. My parsley pesto recipe is vegan if you want to make your own, otherwise you can use your favorite store bought brand!
• Reheat - While this recipe is intended to be a potato salad... we kinda-sorta love to crisp it up in our air fryer as leftovers! It's less potato salad-y and a lot more like pesto roasted potatoes, but gosh is it good.
• Breakfast wrap filling - If you reheat the potato salad on the stove, in the oven, or in an air fryer, those crisped potatoes are delicious in a breakfast wrap with eggs.
• Plant-based protein - Add some drained chickpeas (toss in olive oil and salt) to the roasting pan for the last few minutes of roasting the potatoes and eggs. They will cook slightly (but not overly so). Toss the lightly toasted chickpeas in with the potato salad for a plant-based protein boost!
• Hard-boiled eggs - Roughly chop 3-4 hard-boiled eggs and toss in them with the potato salad for extra richness and protein. I'm completed obsessed with using my Ninja Foodi to make hard-boiled eggs.
• Bacon - Crisp up some bacon to your liking and crumble into the potato salad.

Instructions

Step 1: Preheat your oven to 400 degrees. Toss large-diced potatoes and red onion in olive oil, salt, and pepper. Spread evenly onto a baking sheet.

Step 2: Roast the potatoes and onions for 30 minutes, then broil for 2 minutes to crisp up the potatoes. Remove from the oven and allow to cool for 5 minutes.

Step 3: Transfer the potatoes and onions to a large bowl, and add pesto, parsley, and chives.

Step 4: Toss to coat evenly, then taste and add more pesto, herbs, and/or salt as needed.

Hint: Line your baking sheet with parchment paper or a silicone baking mat to keep potatoes from sticking! Even with a good coating of olive oil, my potatoes stuck in some spots on my sheet pan (it's getting worn out). An extra nonstick layer always helps!