Pesto Potato Salad

Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood, such as blue catfish, or pack up for a summer picnic.

Pesto Pea and Potato Salad Pesto Potato Salad
Roasting new potatoes deepens their earthy flavor, which is then highlighted with a bright three-herb pesto in this easy side dish recipe.
Yield: serves 4
Time: 40 minutes


  • 2 lb. multi-color new potatoes
  • 5 tbsp. olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup mint leaves, roughly chopped, plus more for garnish
  • 14 cup basil leaves
  • 14 cup parsley leaves
  • 14 cup toasted hazelnuts, roughly chopped, plus more for garnish
  • 2 tbsp. parmesan cheese
  • 1 clove garlic
  • 1 lemon, zest and juice
  • 12 cup fresh or frozen peas, thawed and blanched


  1. Heat oven to 400°. Toss potatoes with 3 tbsp. oil, salt, and pepper; transfer to a baking sheet and roast until tender, 30-35 minutes. Meanwhile, place remaining oil, the herbs, hazelnuts, parmesan, garlic, zest and juice, salt, and pepper in a food processor and blend until smooth. Toss potatoes with pesto, mint leaves, hazelnuts, and peas.