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Well, my darlings, today I’m about to spill the beans on a little secret from my kitchen – a recipe that turns the humble potato into a star! We’re whipping up a Roasted Potato Salad with Basil Pesto Dressing, and trust me, it’s a doozy of a dish that’s bound to get the neighbors talking.

A Roasting Affair to Remember Let’s start with our beloved spuds, the Yukon Golds or new potatoes, cut into cheerful little chunks. We’re giving these taters a glamorous makeover by roasting them. Imagine them sizzling in the oven, turning into golden nuggets with a crispy outside and a fluffy heart. Oh, it’s like watching the stars come out on a clear summer night!

Spicing Things Up, 1950’s Style We’re jazzing up our potatoes with a sprinkle of white wine vinegar, onion powder, garlic powder, and a pinch of black pepper. It’s a simple yet snazzy ensemble that reminds me of the zippy flavors from our old-time diners. A toss here, a sprinkle there, and voila! Our potatoes are dressed to impress.

The Salad Soiree: A Colorful Gathering Once our potatoes have had their sunbath and cooled down, it’s time to invite the other guests to the party. Crisp celery, a carrot shredded like the ruffles on a poodle skirt, plump cannellini beans, and perky scallions – they all hop into the bowl, ready to mingle.

Lemon and Vinegar: The Zest of Life A splash of lemon juice and white balsamic vinegar adds that zing, like the twist in a swing dance. It’s all about finding that perfect balance, the harmony of flavors that makes every bite a melody.

Basil Pesto: The Dollop of Drama And here’s the showstopper, my lovelies – the Basil Pesto! It’s like the swish of a silk scarf, the flourish that turns a simple tune into a symphony. Just a cup of this vibrant, herby goodness, and our salad transforms into a culinary masterpiece.

Toss, Serve, and Savor the Applause Gently toss everything together, and there you have it – a Roasted Potato Salad that’s as full of character as it is of flavor. It’s a dish that not only feeds the belly but also the soul. It’s a reminder of how we can take something ordinary and make it extraordinary, just like we do in life.

A Recipe to Remember So, grab your apron, and let’s make some memories with this salad. It’s a dish that’s perfect for a sunny picnic, a cozy family dinner, or just when you’re feeling a little peckish and in need of some kitchen magic.

Until next time, keep stirring the pot of joy and flavor in your own kitchens, and remember, every meal is a chance to make history. Bon appétit, my dears!

Roasted Potato Salad with Basil Pesto Dressing

Step into a world where comfort food meets gourmet flair with our Roasted Potato Salad, elevated by a luxurious Basil Pesto Dressing. Picture each potato chunk, golden and crisp, roasting to perfection, their earthy flavors heightened. The Basil Pesto, a verdant jewel, waits to weave its magic, transforming a humble salad into a masterpiece of flavors.
Prep Time20 minutes
Cook Time25 minutes
Cooling & Assembly20 minutes
Total Time1 hour 5 minutes
Course: Salad
Cuisine: American, Italian
Servings: 4 people


  • 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 ribs minced
  • 1 Carrot shredded
  • 1 can 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


  • Begin by preheating your oven to 425F (220°C) and lining a baking pan with a silicone mat or parchment paper for easy cleanup.
  • In a bowl, lovingly toss the potato chunks with white wine vinegar, onion powder, garlic powder, and a dash of black pepper. Once coated, lay them out on your prepared pan, ready to roast.
  • Roast the potatoes until they turn tender and are kissed by a light golden brown color, about 25 minutes. Remember to turn them once at the halfway mark to ensure even cooking.
  • Once roasted, let the potatoes cool in a large serving bowl, filling your kitchen with their inviting aroma.
  • As the potatoes cool, add the celery, carrot, cannellini beans, scallions, a squeeze of lemon juice, a splash of white balsamic vinegar, and the star of the dish, the Basil Pesto. Gently toss everything together, letting each ingredient mingle and marry its flavors with the others.


Serve this Roasted Potato Salad with its Basil Pesto Dressing as a testament to how simple ingredients can create an extraordinary dish. Each bite is a celebration of texture and taste – a delightful twist on the classic potato salad.