Roasted to perfection and tossed in a bright basil pesto dressing
This roasted potato salad ditches the heavy, mayo-loaded classic potato salad for something fresher and more exciting, adding new textures and flavours. The addition of the green pesto dressing, gives a dish that is crisp, vibrant and full of flavour. It works just as well at a summer picnic as it does on a weeknight table or packed up for an easy meal prep.
Roasting the potatoes and carrots before mixing them with the herby dressing, gives you veggies with crispy edges and fluffy interior. Those golden, caramelised bits soak up the pesto dressing beautifully, giving every bite a mix of crunch and richness.
Which potatoes are best to use for your roasted potato salad
The best potatoes for roasting can be a whole science in itself. Where I live, the variety of potatoes are clearly marked for their best purpose. In general, floury or starchy potatoes are the best choice to get the crispiest roast potatoes.
Maris Piper is my go-to variety when it comes to roasting. It has a floury texture and crisp up nicely in the oven. Rooster potatoes are another variety I use, which hold up better when roasted. It is a good variety to use if you plan to make your potato salad ahead to take out for a picnic or cookout.
Substitutes
I have added red onions as an optional extra in the recipes. I like raw onions, especially a mild red onion, but I know not everyone likes the sharpness. One option is to roast the red onion in the oven with the rest of the veggies. Slice the onion and add them to the roasting tray after half the time, to keep some of the texture in the onion.
Freezable
Roasted vegetables are perfect to freeze. If you plan to make a big batch and freeze, roast them for less time in the oven. Let the veggies cool properly before adding them to freezer bags. To use them, defrost fully on a baking tray, before crisping them up in the oven at 200C (390F).
Once you have added the pesto dressing, the dish does not freeze very well, but the salad last in the fridge in an airtight container for at least three days.
Big Batch Cooking Tips
Do not overcrowd the tray when roasting the vegetables, this ensure crispy edges. Rather divide the vegetables over two trays if you are cooking a big batch.
Other recipes to try
For other potato salads, try my more traditional creamy potato salad with green beans. Or another classic, a simple pasta salad that comes in many varieties based on your preference.
Roasted potato salad
Ingredients
- 400 g potatoes diced
- 3 carrots sliced
- 2 tsp oregano
- 1 tsp salt
- 1 tbsp olive oil
Optional
- Small red onion diced
Pesto dressing
- 2 tbsp green pesto
- 5 tbsp Greek yogurt
- 1 tbsp mayonnaise
- A pinch of salt
Instructions
Potato salad
- Set your oven to 200 °C (390 °F)
- Dice 400 g potatoes, in roughly equal sizes
- Slice 3 carrots
- Spread out on a baking tray
- Add 2 tsp oregano, 1 tsp salt and 1 tbsp olive oil
- Mix well so all ingredients are coated
- Roast in the oven for ten minutes, stir and roast for another ten minutes.
- If using, dice Small red onion
- Take out the baking tray and let cool down, while you prepare the dressing.
Pesto dressing
- Mix 2 tbsp green pesto, 5 tbsp Greek yogurt, 1 tbsp mayonnaise and A pinch of salt in a small bowl, let sit for a few minutes.
- Put the cooled down vegetables in a large bowl, drizzle the dressing on top.
- Stir until everything is evenly coated with the dressing.
- Serve right away or leave covered in the fridge for up to three days.
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