Salade de pommes de terre crémeuse au pesto

Ingrédients

• 2.5 to 3 pounds baby potatoes, halved
• Olive oil
• Salt and pepper (to taste)
• 1/2 cup plain greek yogurt
• 1/4 cup Italian parsley, finely chopped
• 2 cups fresh basil leaves, packed
• 1/3 cup sliced almonds
• 1/2 cup shredded parmesan cheese
• 2 cloves garlic, roughly chopped
• 1/2 cup extra virgin olive oil (or to taste)
• 1/2 tablespoon red wine vinegar (or to taste)

Préparation

1. 1

   Preheat oven to 425 degrees F.

2. 2

   In a large sheet pan, toss the halved potatoes with olive oil (about 3-4 tablespoons), and salt and pepper to taste. Arrange in a single layer, flat side down. Tip: Divide into 2 sheet pans if the potatoes are too crowded in one sheet pan.

3. 3

   Roast potatoes for about 30 minutes, flipping after about 20 minutes into the roasting time. When ready, temove from oven and let cool for a few minutes.

4. 4

   Meanwhile, make the basil pesto. Into the bowl of a food processor, add the fresh basil, almonds, parmesan cheese, garlic, olive oil, and red wine vinegar. Process for a few seconds until combined. Scrape the sides of the bowl and process a few more times until evenly combined. Adjust to taste as needed.

5. 5

   Assemble: In a large bowl, toss the roasted potatoes with the prepared pesto, yogurt, and chopped Italian parsley until combined. If needed, season with more salt and pepper. Serve warm or cold. Enjoy!