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.  

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 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

 

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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.

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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! 

• Asian-Style Potato Salad by NinjaBaking.com
• BLT Potato Salad Stacks by Magnolia Days
• Chipotle Bacon Potato Salad by Peanut Butter and Peppers
• Ciao Bella Potato Salad by The Weekend Gourmet
• Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
• Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
• Italian Potato Salad by Chocolate Moosey
• Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
• Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
• Nona’s Potato Salad by Webicurean
• Parsley Pesto Potato Salad by Alida’s Kitchen
• Peruvian-Style Potato Salad by Foxes Love Lemons
• Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
• Roasted Balsamic Rosemary Potato Salad by Melanie Makes
• Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
• Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
• Salmon Asparagus Potato Salad by Family Foodie
• Southern Style Potato Salad by Hezzi-D’s Books and Cooks
• Tzatziki Potato Salad by Kudos Kitchen By Renee
• Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles

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

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