Pesto Potato Salad with Roasted Red Peppers

For the past couple of weeks, I’ve been getting fresh potatoes from my CSA, or farm share. I’ve been roasting them with olive oil, rosemary, and garlic in the oven, but I wanted to think of another way to use them. I remembered a recipe I created in the spring, Warm Red Bliss Potato Salad with Artichokes, Capers, and Lemony Dill Vinaigrette. I love the way the roasted potatoes worked in this salad, and I knew I could create another healthy Mediterranean salad with roasted potatoes.

If there’s one food I can’t get enough of this time of year, it’s pesto. Last week my Mediterranean counterpart, Bill Bradley, roasted potatoes in the oven until crispy and served them with garlicky, oily pesto that made these potatoes irresistible. I loved it so much I had to try my own version. I have fresh tomatoes from my garden right now which I put in this salad. Plus I just love the combination of pesto and fresh tomatoes. Next, I wanted a little crunch and more color so I added sliced red onion. I knew I needed one more thing to make this salad great. I thought about jarred and pickled vegetables to add a different flavor element to the salad. I tried to think of what would go great with pesto, and roasted red peppers jumped out at me.  Voila, Pesto Pasta Salad with Roasted Red Peppers!

It’s ideal to serve this salad right away so the potatoes stay nice and crispy. However, when I had this salad for a second time once it had sat in the fridge for a while, it was even more flavorful! The pesto and olive oil basically marinate the vegetables. For this reason, you can serve this salad cold or at room temperature. This is a great salad to serve with grilled chicken or fish. There will be about a 1/4 cup of pesto leftover which will be a great dipping sauce for the chicken or fish. Enjoy this salad and please comment on how you liked it.

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Pesto Potato Salad

Pesto Potato Salad with Roasted Red Peppers

George Zikos
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 611 kcal

Ingredients
  

  • 4 medium potatoes, cut in quarters
  • 1/4 cup extra virgin olive oil
  • 2 tomatoes, cut in bite sized pieces
  • 1/4 red onion, sliced thin
  • 1/2 cup roasted red peppers, cut into strips

For the Pesto:

  • 2 cloves garlic
  • 1 cup fresh basil, washed and packed
  • 1 cup fresh arugula, washed and packed
  • 1/4 cup pine nuts
  • 2 tbsp grated parmesan cheese
  • 1/2 cup extra virgin olive oil 
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 375 F. Place potatoes on a baking sheet. Drizzle with extra virgin olive oil, salt, and pepper. Bake for 20 mins. Flip potatoes and move them around in the oil. Lower heat to 350.
  • Bake for 40 more minutes or until brown and crispy.
  • While potatoes are roasting, make the pesto. Add all the pesto ingredients except the extra virgin olive oil to a blender/food processor. Pulse for 5 seconds.
  • With the food processor on low, drizzle in extra virgin olive oil slowly until fully incorporated. Salt and pepper, to taste.
  • Remove potatoes from oven and let cool till they're just warm.
  • In a bowl combine, potatoes, tomatoes, red onion, roasted red peppers, and 1/2 cup of pesto. Toss well and serve immediately.

Nutrition

Calories: 611kcalCarbohydrates: 43gProtein: 8gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gCholesterol: 2mgSodium: 297mgPotassium: 1174mgFiber: 6gSugar: 4gVitamin A: 1067IUVitamin C: 61mgCalcium: 91mgIron: 3mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: George Zikos
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.

5 Comments

  1. Heather September 4, 2020 at 4:02 pm - Reply

    Delicious. Another way to use up my Pesto. I like that you added arugula to it in the recipe. In the winter months when I don’t have fresh basil growing on my patio, I will make pesto with arugula or spinach. I also sub out pine nuts for walnuts quite often. Thanks for the recipe!

  2. Kathy September 20, 2018 at 1:37 pm - Reply

    can this be cooked in advanced and served room temperature? Would like to make it today and serve it Saturday.
    Love your recipes. Many thanks

    • George Zikos September 25, 2018 at 3:07 pm - Reply

      Yes for sure! It’s so good at room temperature because the pesto marinates everything. Enjoy!

  3. Kathy D September 12, 2018 at 5:00 am - Reply

    This is delicious and everything goes together so well
    Perfect meal any time of day. thanks Bill Bradley

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