Roasted Potato Salad with Lemon Pesto Vinaigrette


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


A light, tangy potato salad, perfect for potlucks!


1 1/2 pound
potato, red
1/8 teaspoon
1/4 teaspoon
black pepper
1/3 cup
olive oil
2 cloves
1/2 cup
basil, fresh
1 teaspoon
Mustard, Dijon
2 tablespoons
lemon juice
3 tablespoons
cheese, parmesan


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.


Consider adding chopped scallions, garlic scapes or chives.