Roasted Pesto Potato Salad

Calories per serving 210, 8g fat, 5mg chol., 5g prot., 29g carbs., 3g fiber, 203 mg sodium

Roasted Pesto Potato Salad

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  • 3

    pounds medium size red potatoes

  • cup white balsamic vinegar

  • ¼

    cup EVOO

  • ½

    tsp sea salt

  • 3

    garlic cloves, minced

  • fresh ground pepper

  • cup shredded Parmesan Reggiano cheese

  • ¼

    cup finely minced basil

  • ¼

    toasted pine nuts (optional)


Cook potatoes until tender. When cool enough to handle cut potatoes into halves or quarters and place in large bowl. Whisk together vinegar, oil, salt and garlic; pour over potatoes and toss lightly to coat. Season with pepper. Cover and refrigerate until ready to serve. Just before serving, toss in cheese and basil, then sprinkle with pine nuts, if using.


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