November 21st, 2024
Recipes
Pesto Roasted Potato Salad
Valentina P
- Difficulty
•
- Time 45"
Upgrade the classic potato salad with this crowd-pleasing combination of crispy oven-roasted potatoes, tender spinach, peas, pesto, and a hint of mayo.
How To MakeDiet Type: Classic
Shopping List
- 1 1/2 pounds Yukon gold potatoes
- 3 ounces fresh spinach (about 3 handfuls)
- 3/4 cup frozen peas
- 1/4 cup vegan basil pesto (store-bought or homemade)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon mayonnaise (vegan or classic, Note 1)
- lemon juice, to taste
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Chop the skin-on potatoes into 1 inch pieces. Toss with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 30 to 40 minutes, or until the potatoes are fork-tender and golden brown. Stir the potatoes halfway through the cooking time.
- Step 3: Meanwhile, heat a frying pan over medium-high heat with the remaining 1 tablespoon of olive oil. Add the spinach and cook until wilted, about 2 to 3 minutes. Add in the still-frozen peas and cook for 1 minute more. Set aside.
- Step 4: Combine the warm roasted potatoes, spinach mix, pesto, and mayonnaise. Squeeze in some lemon juice and season with salt and pepper. Add more pesto and/or mayo for a creamier consistency.
- Serve: Enjoy warm.
Recipe Notes
Note 1: A non-dairy sour cream or thick plain yogurt could also work in place of the mayo.
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Pesto Roasted Potato Salad
PT45M 1 1/2 pounds Yukon gold potatoes 3 ounces fresh spinach (about 3 handfuls) 3/4 cup frozen peas 1/4 cup vegan basil pesto (store-bought or homemade) 2 tablespoons extra-virgin olive oil 1 tablespoon mayonnaise (vegan or classic, Note 1) lemon juice, to taste salt and pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
