Pesto Potato Salad with Roasted Red Peppers
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
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