Roasted Pepper Pesto Potato Salad

POTATOPEPPERThis Roasted Pepper Pesto Potato Salad is super flavorful and pretty easy to make. My Roasted Pepper Pesto recipe can be found here. Extra pesto can be frozen for use in the future on pasta, pizza or some more potato salad.

When you cook the potatoes, keep the water at a low boil so that the potato skins don’t start peeling off. Depending on the size of your potatoes, adjust the boiling time to cook until the potatoes can easily be pierced with a fork.

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Roasted Pepper Pesto Potato Salad
This Roasted Pepper Pesto Potato Salad is super flavorful and pretty easy to make. A link to my Roasted Pepper Pesto recipe can be found in the recipe notes. Extra pesto can be frozen for use in the future on pasta, pizza or some more potato salad.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Wash your red potatoes.
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  2. Chop the potatoes into bite size pieces.
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  3. Add to a large sauce pan. Cover with water. Bring the water to a boil then turn down the temperature. Keep the water at a very low boil so that the potato skins don't start peeling off. The potatoes will take about 45 minutes but check them to make sure they're cooked before taking them off the heat.
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  4. Clean then chop the green onions.
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  5. Make the Roasted Pepper Pesto. A link to my recipe for this can be found in the recipe notes.
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  6. Once the potatoes are cooked, drain them. Add the potatoes to a large mixing bowl. Gently toss with the pesto and green onions. Salt and pepper to taste.
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  7. Add to your serving bowl. Serve or refrigerate.
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