Parsley Pesto Potato Salad #SundaySupper

Parsley Pesto Potato Salad puts a fun, picnic spin on parsley potatoes.  It is a healthier potato salad, made with roasted yellow Idaho® potatoes and tossed in a lighter parsley pesto sauce.  

Parsley Pesto Potato Salad

Potatoes are such a great and versatile vegetable that can be served up in many ways that my whole family will eat it (score!)  Baked, mashed, whipped, ‘fried,’ or in a salad, it’s all good.  This Parsley Pesto Potato Salad uses delicious yellow Idaho® potatoes cooked using my favorite method – roasted!  Add in a fresh and vibrant parsley pesto sauce to drizzle and toss with the potatoes, and you’ve got a rock star party Parsley Pesto Potato Salad that everybody will love!

Parsley Pesto Potato Salad | alidaskitchen.com #recipes #SundaySupper

Parsley Pesto Potato Salad starts with roasted yellow Idaho® potatoes.  You can easily substitute russet or red potatoes, if desired.  Roast the potatoes until just golden to get that firm texture with an amazing flavor. While the potatoes are cooking, simply dump the rest of the ingredients in a food processor to make the pesto.  Once the potatoes are cooked to perfection, put them in a serving bowl, pour the pesto over the warm potatoes and toss to coat.  Served warm or chilled, Parsley Pesto Potato Salad is sure to become an instant favorite!

Parsley Pesto Potato Salad | alidaskitchen.com #recipes #SundaySupper

Parsley Pesto Potato Salad

Yield: 6 to 8 servings

Ingredients

  • 3 pounds yellow Idaho® potatoes, cut into 1-inch pieces
  • 1 tablespoon oil
  • salt and black pepper, to taste
  • 2 cups chopped parsley (stems removed)
  • 2 to 3 cloves garlic, minced
  • 1/2 cup Parmesan cheese, plus additional for topping
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon olive oil
  • 1 to 2 tablespoons water (if needed)

Instructions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet(s) with foil and spray with cooking spray.
  2. Toss cut potatoes with oil, sprinkle with salt and pepper as desired, and spread over baking sheet(s) in a single layer. Cook for 40 to 50 minutes, or until they start to turn golden brown.
  3. Meanwhile, in a food processor, add parsley, garlic, cheese, lemon juice and process. Add oil and continue to process until smooth. Add water as needed to achieve desired consistency.
  4. Put cooked potatoes in a serving bowl. Pour pesto over cooked potatoes, and toss to coat. Serve warm or chilled in the refrigerator. Additional Parmesan cheese may be added for serving.
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Sunday Supper Movement

This week Sunday Supper is partnering with the Idaho Potato Commission to share potato salad possibilities.  Today you will find recipes for all types of potato salads using Idaho® potatoes.  There are so many good ones…enjoy! 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

This post is sponsored by the Idaho Potato Commission.  All opinions are my own.

Parsley Pesto Potato Salad | alidaskitchen.com #recipes #SundaySupper

 

For more information on the Idaho Potato Commission, visit their website  and keep in touch on:  Facebook Twitter Instagram Pinterest

Parsley Pesto Potato Salad | alidaskitchen.com #recipes #SundaySupper

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Comments

  1. I’ve always made pesto with basil (primarily but throw other herbs in there too). I can’t wait to try this one with parsley as the main feature and tossed over those tasty roasted potatoes.

  2. Looks fresh and delicious! I like this version of potato salad!

  3. This looks just amazing! I am so loving the pesto you added to it!

  4. Mmmm….I love using pesto in recipes, and what a GREAT idea for the potato salad. Parsley goes so well, must be delicious!

  5. Love the color on this salad Yummy!!

  6. What a fantastic combination — pesto and potatoes!

  7. Your family is sooo lucky, Alida. Your dishes and desserts are always culinary masterpieces. This parsley pesto infused potato salad is no exception!

  8. I absolutely love pesto potato salad .. I was going to make this! :) I could eat pesto everyday I love it so much. . your potato salad looks fabulous!

  9. Roasting is definitely my favorite, too – my mouth is watering…this sounds fantastic!

  10. What a pretty potato salad. It looks so beautiful and delicious at the same time.

  11. Love this! My husband hates basil so I never make pesto but since yours has parsley in it I can’t wait to try it!

  12. Besty @ dessertsrequired says:

    You are right “Potatoes are such a great and versatile vegetable that can be served up in many ways”. Thank you for showing me this way. I cannot wait to try this delicious recipe.

  13. What a pretty green color! I’ll bet it tastes so bright and refreshing.

  14. Love this non-mayo version you made! So many possibilities with the pesto.

  15. Love how you just roast the potatoes, and everything else is done in the food processor! This is my kind of potato salad (my mom’s involved too much chopping!) haha.

  16. This looks amazing. Potatoes and pesto…love it!

  17. This looks delicious – I wouldn’t want to share!

  18. Love that you mixed up your pesto recipe with parsley! What a fabulous twist! Looks so fresh for summer!

  19. I am such a sucker for pesto of any kind…I’ve never made any with parsley before (mostly basil and arugula). I am dying to try this version of potato salad!

  20. Love the color and I bet the parsley pesto goes fabulous with the potatoes! I can see all different variations on this using different pestos throughout the summer.

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