0 from 18 votes
Pesto Potato Salad
Pesto potato salad is an easy side dish with baby potatoes, fresh herbs, pesto, and spices. Make this recipe for a delicious summer salad!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 382 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 2 lbs baby potatoes also called new potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh pesto
- 1/2 cup frozen peas (cooked/thawed)
- 1 lemon zest only
- 1/4 cup mint leaves chopped
- Parmesan cheese to garnish
Instructions
- Preheat oven to 400°F.
- In a bowl toss the potatoes, oil, salt and pepper to coat. Spread evenly on a lined, rimmed baking sheet and roast for 30 minutes.
- Transfer potatoes to a bowl and toss with pesto, peas, lemon zest and mint. Season to taste and serve warm or chilled.
Cup of Yum
Notes
- Adapted from Farideh Sadeghin
- Adapted from
- Farideh Sadeghin
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
48g
(16%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Cholesterol
2mg
(1%)
Sodium
597mg
(25%)
Potassium
1052mg
(30%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
883IU
(18%)
Vitamin C
67mg
(74%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 597mg | 25% |
| Potassium | 1052mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 67mg | 74% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.