Roasted Potato Salad with Lemon Pesto Vinaigrette

Summary

Yield
Servings
SourceNational Cooperative Grocers Association
Prep time
Cooking time30 minutes
Total time30 minutes

Description

A light, tangy potato salad, perfect for potlucks!

Ingredients

1 1/2 pound
potatoes, red
1/8 teaspoon
salt
1/4 teaspoon
black pepper
1/3 cup
olive oil
2 cloves
garlic
1/2 cup
basil
1 teaspoon
mustard (dijon)
2 tablespoons
lemon juice
3 tablespoons
cheese, parmesan

Instructions

Preheat the oven to 400 degrees F.

Wash and chop the potatoes (skin on) into bite-sized chunks, place them in a large bowl and toss with 1 tablespoon of the olive oil and the salt and pepper. Place the potatoes on a sheet pan and roast until cooked through, about 15 minutes. Remove from the oven and let cool to room temperature.

While the potatoes bake, place the lemon juice, mustard and minced garlic together in a bowl. Slowly whisk in the olive oil to emulsify, then add the fresh basil and mix well. Pour the dressing over the cooled potatoes and mix well. Garnish with shredded Parmesan, if desired.

Notes

Consider adding chopped scallions, garlic scapes or chives.