Roasted Potato Salad with Basil Pesto Dressing
Ingredients
1 1/2 pounds Yukon Gold or new potatoes, cut into 1-inch chunks
2 tbsp White wine vinegar
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/4 tsp Ground black pepper
2 ribs Celery, minced
1 large Carrot, shredded
1 can (15 oz) Cannellini beans, drained & rinsed
3 Scallions (Spring onions), minced
1 tbsp Fresh lemon juice
1 tbsp White balsamic vinegar
1 cup Basil pesto (homemade or store-bought)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper or a silicone mat for easy cleanup.
- In a large bowl, toss 1 1/2 pounds of potato chunks with 2 tablespoons white wine vinegar, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground black pepper until evenly coated.
- Spread the potatoes evenly on the prepared baking pan.
- Roast for 25 minutes, turning them halfway through, until tender and lightly golden.
- Transfer the roasted potatoes to a large serving bowl and let them cool slightly.
- Add 2 minced celery ribs, 1 shredded carrot, 1 drained and rinsed 15-ounce can of cannellini beans, and 3 minced scallions to the cooled potatoes.
- Drizzle in 1 tablespoon fresh lemon juice and 1 tablespoon white balsamic vinegar. Add 1 cup of basil pesto and gently toss until all the ingredients are evenly coated.
Hints & Tips
Make ahead for best flavour – Refrigerate for 1–2 hours before serving so the pesto infuses the potatoes.
Swap your pesto – Try arugula pesto for a peppery twist, or sun-dried tomato pesto for richer depth.
Serve warm or cold – Great for picnics, BBQs, or as a side to grilled meats.
Add crunch – Top with toasted pine nuts or walnuts just before serving.
Boost colour & sweetness – Stir in halved cherry tomatoes or strips of roasted red pepper.
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