Roasted Pesto Potato Salad

United States Potato Board
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 15 to 20


3pounds medium-size red potatoes
Olive oil cooking spray
1/3cup white or golden balsamic vinegar
1/4cup extra virgin olive oil
1/2teaspoon sea salt
3 garlic cloves, minced
Freshly ground pepper to taste
1/3cup shredded Parmesan cheese
1/4cup finely minced fresh basil
1/4cup toasted pine nuts (optional)


  1. Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave. When cool enough to handle, cut potatoes in half or quarters and place in a large bowl.
  2. Whisk together vinegar, oil, salt and garlic; pour over potatoes and toss lightly to coat. Season with pepper, then cover and refrigerate until ready to serve.
  3. Just before serving, toss with Parmesan cheese and basil, then sprinkle with pine nuts.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 210
  • Fat 8g
  • Saturated Fat 1.5g
  • Cholesterol 5mg
  • Sodium 230mg
  • Potassium 784mg
  • Carbohydrate 29g
  • Fiber 3g
  • Sugars 2g
  • Protein 5g