Easy Pesto Potato Salad

Pesto potato salad scoop on large copper spoon on small white plate, on beige and white surface

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5 from 1 review

An easy pesto potato salad with roasted potatoes and red onions tossed in your favorite pesto, with fresh parsley and chives. Serve warm or room temp as a side dish for summer barbecues or any time of year!


Units Scale
  • 1 pound small potatoes, diced large
  • 1 small red onion, diced large
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup pesto
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, finely chopped


  1. Preheat & prep. Preheat your oven to 400 degrees. If desired, line a baking sheet with parchment paper or a silicone baking mat.
  2. Prep potatoes & onions. Toss potatoes, red onions, olive oil, salt, and pepper together in a large bowl. Spread mixture in an even layer across the prepared baking sheet.
  3. Roast potatoes & onions. Roast the potatoes and onions at 400 degrees for 30 minutes, or until potatoes are slightly browned and easily pierced with a fork. Set your oven to broil for 2 more minutes to help those potatoes crisp up, then remove from the oven and allow to cool for 5 minutes on the pan.
  4. Combine. Add roasted potatoes, pesto, and chopped parsley and chives to a large bowl. Toss to coat everything in pesto. Taste, and add more pesto, salt, and/or pepper if desired. Serve at room temp or slightly warm.


1. Storage Instructions: Store leftover pesto potato salad in an airtight container in the fridge for up to a week. After that, you can either enjoy it cold, allow it to come to room temperature, or reheat it in an air fryer, oven, or stovetop (in this case, it's less like potato salad and more like roasted potatoes... still SO good).