Roasted Pesto Potato Salad (No Mayo Potato Salad)

My mom and I got into a debate the other day. She said she had never heard of a potato salad not having mayonnaise as part of the dressing. I said there was lots of potato salads that didn't use mayo. 

Needless to say, Google became involved and oddly enough there is not a ton of no mayo potato salad recipes. It's okay though. There was enough that I could at least say they exist. 

I decided to create a no mayo potato salad so mom could try it. 

I love my mom, don't get me wrong, but her critique was "it needs mayo". *Sigh*

Anyhooooo, everyone else thought it was good so, whatever mom *insert eye roll here*

If you find it a little dry then feel feel to add another spoonful of pesto. You can serve this warm, if you like, but it is fabulous cold too. 

Have you tried a no mayo potato salad before? What are your thoughts?

Roasted Pesto Potato Salad (No Mayo Potato Salad)

Ingredients

Roast Potatoes

1 lb fingerling potatoes (or small new potatoes)

3 Tbsp oil

1 Tbsp garlic granules

2 Tbsp fresh parsley, chopped

1 tsp paprika

salt & pepper

Salad

1 1/2 cups grape tomatoes, halved (or cherry tomatoes)

1 200 gr container bocconcini (19 pieces), pieces cut in half

1 Tbsp prepared pesto

3 Tbsp fresh parsley, chopped

1 Tbsp fresh chives, chopped

2 Tbsp grated Parmesan

Directions

Preheat oven to 400 degrees. 

In a mixing bowl, toss the fingerling potatoes with the oil, garlic granules, parsley, paprika, and salt & pepper. Spread onto a cookie sheet and bake at 400 until potatoes are fork tender, about 30 - 35 minutes. I like to give them a stir half way to ensure one side doesn't burn,

When potatoes are cooked, remove from oven and let cool. (You can make the salad while the potatoes are still warm OR let them cool completely. I've made the potatoes the night before so I can make the salad the next day. Up to you.)

Prepare the salad - Place cooled potatoes in a bowl. Add in the halved tomatoes and the halved  bocconcini. Gently stir in the pesto until the pieces are evenly coated.

Sprinkle with the fresh parsley, fresh chives, and Parmesan.

Serve immediately or cover and refrigerate until ready to serve.

Leftovers are good for a day or two in the fridge. 

I found 1 Tbsp of pesto was enough but if you find it a bit dry then gently toss in another spoonful. It's a pretty forgiving recipe, you can change it up a bit and won't ruin it.  

I quite enjoyed my first no mayo potato salad. It's really colorful and flavorful and would be great at summer BBQs or family gatherings instead of the usual potato salad. 

Be sure to pop by Carole's Chatter for more fun foody links!

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