Parsley Pesto Potato Salad
Yields: 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
  • ½ 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.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/05/18/parsley-pesto-potato-salad/