I really love potatoes (self-proclaimed french fry addict over here), but there are some potato dishes that never sound good. One of them is scalloped potatoes and the other is potato salad. Both of them are drenched in some creamy sauce and oftentimes they’re mushy and have no character. To counter this, I like creating my own potato salads (and we just skip the scallops totally). My go to potato salad the last few years has been this dairy-free lemon + herb potato salad. It’s delightfully fresh and does well if left out on the table in the summer heat for a while. After rediscovering pea pesto a few months back, I got this crazy notion to mix it into a pea pesto potato salad. I think you could boil or bake the potatoes and then cube them, but roasted potatoes are just so tasty that I went that route instead. The potatoes can be made a day or two ahead of time. Then just whip up the pea pesto, toss it with the chilled potatoes and you’re practically done. I added some whole peas for texture and finished it off with fresh lemon zest for that perfectly bright flavor and to match the fun color. I added a few crispy shallots here on top, but that was mostly for color!
PEA PESTO POTATO SALAD
Yield 6 servings
- 3 lbs gold potatoes, chopped
- 3-4 Tablespoons olive oil
- 1 1/2 teaspoon salt
- 1/2 pea pesto recipe
- 1/2 Cup peas (fresh or frozen)
- 1 teaspoon fresh lemon zest
- salt + pepper
- Preheat oven to 400 degrees. Combine potatoes, olive oil, and salt on large baking sheet. Roast 25-30 minutes until tender. Let cool.
- Combine potatoes and pea pesto until well mixed. Stir in lemon zest. Season with salt and pepper to taste.