Roasted Potato Salad with Lemon Pesto Vinaigrette
National Cooperative Grocers Association
A light, tangy potato salad, perfect for potlucks!
Prep Time
0 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 1⁄2 pounds potato, red
1⁄8 teaspoon salt
1⁄4 teaspoon black pepper
1⁄3 cup olive oil
2 cloves garlic
1⁄2 cup basil, fresh
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.