Roasted Tomato Pesto Potato Salad

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Roasted Tomato Pesto Potato Salad

For this easy pesto potato salad, you combine roasted fingerling potatoes and roasted tomatoes and toss them in an herby pesto vinaigrette.

Prep Time5

Cook Time40

Total Time45

Course: Salads

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For potatoes

2 pounds fingerling potatoes, halved lengthwise
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

For tomatoes

1 pint cherry tomatoes or grape tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For pesto vinaigrette

1/3 cup basil pesto
1 tablespoon white wine vinegar
2 tablespoons olive oil

For salad

2 tablespoons minced chives

Instructions

Preheat the oven to 400 degrees F.
Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper on a sheet pan. Put them cut side down without overlapping. Roast the potatoes for 15 minutes.
While the potatoes are roasting, toss the tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on another sheet pan. Arrange the tomatoes cut side up in a single layer.
Continue roasting until the potatoes are golden brown and tender and the tomatoes are wrinkled, but still juicy in the middle, about 25-30 minutes.
For the pesto vinaigrette, whisk the pesto white wine vinegar and 2 tablespoons oil in a small bowl.
In a large bowl, toss the potatoes with the vinaigrette, and gently fold in the tomatoes and chives.

Notes

The potato salad is best served warm or at room temperature.

You can make the vinaigrette up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 15 minutes before stirring it into the roasted potatoes and tomatoes.

Store leftovers in an airtight container in the fridge up to 3 days. Warm them in a 350-degree F oven. They won’t be as crispy as when you first roasted them. I also recommend pouring any dressing from the bottom of the mixing bowl into a jar and also storing that in the fridge. Then after you warm the leftover potato salad you can stir in that vinaigrette.

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