Roasted potato salad
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.
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.