Roasted Potato Salad With Pistachio Pesto
Warm, golden roasted potatoes are tossed in a creamy pistachio pesto bursting with fresh basil and garlic. Perfect as a cozy side dish or a standalone comfort meal.
Equipment
- Large baking sheet
- Parchment paper (optional)
- Food processor or blender
- Mixing bowl
- Serving platter or bowl
- Spatula or large spoon
Ingredients
For the Roasted Potatoes
- 1 ½ pounds baby potatoes halved
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Pistachio Pesto
- 1 clove garlic
- 1 cup fresh basil leaves packed
- ½ cup shelled pistachios
- 2 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For Garnish
- 2 tablespoons chopped pistachios
- Extra basil leaves
Instructions
Roast the Potatoes
- Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes until golden and tender.
- Tip: Place potatoes cut side down for extra crispiness.
Make the Pistachio Pesto
- In a food processor, blend garlic, basil, pistachios, mayo, vinegar, salt, and pepper until smooth but still slightly textured.
- Tip: Pulse gently to keep some pistachio crunch.
Toss and Serve
- Transfer hot roasted potatoes to a bowl. Add pesto and gently toss until fully coated. Serve warm, garnished with chopped pistachios and basil.
- Tip: Toss while the potatoes are hot to fully absorb the pesto.
Notes
For a vegan version, substitute mayo with avocado or vegan mayo.
Toast pistachios briefly for a deeper flavor.
Add extras like feta, chickpeas, or grilled zucchini to make it a meal.