Roasted Potato Salad with Pesto
Our Bunco theme last night was “procrastination” and we were asked to bring a “last minute” dish that you bring to parties- you know the ones where you need to be there in an hour and have nothing to make? The dish that you always have ingredients for in your pantry- that’s perfect! Well, what is my go to ingredient that I always have in the freezer? Pesto! I know I have tons of ideas and recipes posted on my site but, I thought of a new one. I roasted potatoes and tossed them with pesto and balsamic vinegar. I was thinking of using white wine vinegar but I was out. It was good with the balsamic; if you try it with white wine vinegar let me know what you think. Thanks Michelle it was a fun theme and we had lots of good food.
Roasted Potato Salad with Pesto
2 ½ pounds red or Yukon gold potatoes-scrubbed
½ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
Few grinds of fresh black pepper
1 tablespoon olive oil
¼ cup basil pesto
2 Tablespoon balsamic vinegar
Preheat oven to 400°.
Cut potatoes into ½” chunks. Place potatoes on a roasting pan or in a jelly-roll style pan, add red pepper flakes, salt, pepper and 1 Tablespoon olive oil; toss with hands to coat. Spread out evenly on pan and bake at 400° for 1 hour or until tender, stirring after 30 minutes. Cool 10 minutes.
In a serving bowl stir together pesto and vinegar. Add potatoes to bowl; toss well to coat. Serve.
About 6 servings.
