Creamy Pesto Potato Salad

This creamy pesto potato salad is the perfect side dish for a summer cookout. It's incredibly delicious and easy to make. Made with a creamy homemade pesto dressing and tender roasted potatoes.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat oven to 425 degrees F.
2. 2In 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. 3Roast 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. 4Meanwhile, 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. 5Assemble: 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!