Ingredients
Potatoes and Seasoning
- 2 lbs baby potatoes (also called new potatoes)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad Mix-ins
- 1/2 cup fresh pesto
- 1/2 cup frozen peas (cooked and thawed)
- 1 lemon zest only
- 1/4 cup mint leaves, chopped
Garnish
- Parmesan cheese to garnish
Instructions
- Preheat oven: Set your oven to 400°F (204°C) to ensure it reaches the proper temperature for roasting the potatoes.
- Prepare potatoes: In a large bowl, toss the baby potatoes with olive oil, salt, and black pepper until they are evenly coated. This seasoning will penetrate the potatoes during roasting and enhance their flavor.
- Roast potatoes: Spread the coated potatoes evenly on a lined, rimmed baking sheet to allow even roasting. Roast in the preheated oven for 30 minutes or until the potatoes are tender and nicely browned.
- Toss salad: Transfer the roasted potatoes to a large bowl. Add the fresh pesto, cooked and thawed peas, lemon zest, and chopped mint leaves. Toss everything together gently to combine all flavors thoroughly.
- Season and serve: Taste and adjust seasoning if needed. Garnish with Parmesan cheese before serving. Serve the salad either warm or chilled according to your preference.
Notes
- Adapted from Farideh Sadeghin.
- This salad is delicious served warm straight from the oven or chilled for a refreshing cold salad.
- You can substitute frozen peas with fresh peas during their season for a fresher taste.
- For a dairy-free version, omit the Parmesan cheese garnish.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
