Red Potato Potato Salad Recipe
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Red Potato Potato Salad Recipe
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This Red Potato Salad recipe (without any mayo) will have even the pickiest eaters licking their plates! The potatoes are independently seasoned then roasted to caramelized glory while the garlicky, herbaceous, Parmesan Dill Pesto Dressing is whipped together in minutes in the food processor. Toss it altogether then serve at room temperature for stress free entertaining!
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Ingredients
Red POTATO SALAD
- 3 pounds red potatoes, sliced into bite-size chunks
- 3 tablespoons olive oil
- 1/2 tsp EACH salt, pepper, onion powder, paprika
- 12 ounces thick-cut bacon, cooked and crumbled
- 1/4 cup chopped red onion
- 1 cup frozen petite peas, thawed
Basil Dill Pesto Dressing
- 1/2 cup raw unsalted pine nuts, cashews, almonds or walnuts
- 2 cups packed fresh basil leaves
- 1/4 cup fresh dill
- 3/4 cup freshly grated parmigiano reggiano (use ½ cup if not freshly grated)
- 2-3 garlic cloves, peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
ADD LATER
- 1/2 cup extra virgin olive oil
- 1/2 cup plain greek yogurt
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Instructions
POTATOES
- Preheat oven to 425 degrees F. Line two baking sheets with foil for easy cleanup.
- Add chopped potatoes to ONE of the baking sheets. Drizzle with olive oil and season with salt, pepper, onion powder, paprika; toss to coat. Divide potatoes between the two sheets and spread into a single layer.
- Roast potatoes for 25 to 30 minutes, until fork tender. Meanwhile make the Pesto Dressing and bacon (below). Transfer potatoes to a bowl to cool.
Pesto Dressing
- Preheat a nonstick skillet over medium-high heat (without any oil). Add nuts and toast until golden in spots. Immediately transfer to a food processor so they don’t continue to cook.
- Add the rest of the pesto ingredients (except the olive oil and yogurt) to the food processor. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until it is completely combined, scraping down the sides of the bowl as needed. Add the Greek yogurt and pulse to combine.
ASSEMBLE
- Add the bacon, red onion, peas and dressing to the roasted potatoes (hold bacon if not serving immediately). Toss until evenly coated. Season with salt and pepper to taste. Serve immediately or chill until ready to serve, then bring to room temperature and add the bacon. Best served at room temperature.
Notes
- Storage: Store Red Potato Salad in an airtight container in the refrigerator for 4-5 days, but note, it's at its prime within the first 24 hours. After a day, the bacon won't be as crispy and the salad will taste drier. For the best leftovers, microwave servings for 30 seconds or so.
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