Pesto Roasted Potato Salad

We all have our favorite potato salad recipe. We’re fierce about it. We want it the way we want it. Some like a particular type of mayo, others like salad dressing. Or it's celery vs. no celery, mustard vs. vinegar, eggs vs. no eggs; sweeter vs. saltier. My preference has always been the classic style, with vinegar, onions, celery, lots of mayo—the good stuff of family reunions, holiday lunches and summer picnics.

Today is a new day, and I’m putting a fresh twist on potato salad. I don’t figure I can miss with pesto. It’s a no-brainer with pasta, so it must be meant for potatoes…roasted potatoes.

Pesto Roasted Potato Salad

2 lbs. potatoes
Kosher salt and black pepper
Olive oil
½ cup diced red bell pepper
½ cup diced purple onion
¼ cup pesto
Fresh parsley or basil
Grated parmesan cheese

Preheat oven to 400 degrees, and oil a medium sheet pan. Cut potatoes into 1 inch pieces, and pour onto cookie sheet. Drizzle with olive oil, and season well with salt and pepper. Toss to coat. Roast for 25 minutes or until tender. Let potatoes rest on cookie sheet.

In the meantime, dice bell pepper and onion. When potatoes are cool enough to remove easily from the sheet pan, pour into bowl. Add bell pepper, onion, and pesto. Gently fold together. Season to taste with salt and pepper. Top with chopped parsley or basil and grated parmesan cheese and a drizzle of olive oil. Serve cold, at room temperature, or warmed a bit—any way you like it.