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.
Servings 4 people
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 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
Instructions
- 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.
Notes
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.