EVENT: SHHH COOKING SECRETLY
THEME: SUMMER SALADS
RECIPE : PESTO ROASTED POTATO SALAD
Pesto Roasted Potato Salad is a hearty, filling, delicious salad, perfect for the summer season. Make it for picnics, BBQ parties or as a quick lunch option.
A bit about the group:
Members of this group give their partners two secret ingredients according to the theme decided and prepare a dish. Once the dish is ready we add the photo only and other members try and guess the secret ingredients. Towards the end of the month the secret is revealed when we share the recipe link. This month’s theme is SUMMER SALAD.
My Partner
My partner for this theme Shobana Vijay, blogs at Shoba’s Delight. Shobana gave me potato and any herbs.With these ingredients in mind I decided to prepare Pesto Roasted Potato Salad. With the ingredients I gave her, pasta and mango, Shobana prepared a delicious Mango Avocado Pasta Salad.
Where are all the vegetables?
While its summer time in India, we in Kenya are suppose to have the long rains. However,rains have been delayed and we’re experiencing drought conditions. This means that leafy vegetables are difficult to get in Mombasa, along with some vegetables too. So mostly what is grown around the coastal region is available in the market. Just as well dough conditions are not too bad around our area. With these prevailing conditions, I have to use whatever vegetables I get. The veggie lady brought some baby potatoes, avocado, spring onions and coriander. So that’s what I’m going to use.
Some Salad recipes that are ideal for parties and picnics
- Rainbow Salad Bowl
- Watermelon Rind Salad
- Roasted Vegetables with Quinoa and Cashew Hummus
- Mango and Curried Chickpea Salad
- Watermelon and Halloumi Salad
- Mediterranean Pearl Couscous Salad
- Black Bean and Corn Salad with Avocado Dressing
- Sprouted Moong Salad
- Beetroot Carrot Salad
Pesto Roasted Potato Salad
Whenever hubby sees that I’ve bought baby potatoes, he always wants me to roast them. I, on the other hand think of salads. So to combine both, decided to roast the potatoes and added other ingredients to make a hearty, filling and delicious salad. Its perfect as a light meal, as a party salad, serve with bbq or take it along for your picnic. I’ve occasionally added boiled eggs to it. As I was not able to get basil to prepare a pesto, I used what was available in plenty…coriander or cilantro.
Ingredients required for Pesto Roasted Potato Salad
- Potatoes – I’ve used baby potatoes. If you don’t have baby potatoes, use normal potatoes.
- Avocado – ripe one
- Tomato – use cherry, plum, baby tomatoes or a normal tomato, chopped
- Olives – any of your choice
- Spring Onion – chopped, both the white and green part
- Fresh Coriander – or cilantro, for the pesto don’t throw away the stems as they are flavourful
- Cashew Nuts – for the pesto
- Garlic – peeled
- Green Chilli – for the pesto, but optional
- Olive oil
- Salt
- Pepper – coarsely ground and fresh
- Parmesan cheese – grated
Dietary Tips:
- Gluten Free
- For Vegan version omit parmesan in the pesto
- Vegetarian – buy vegetarian friendly parmesan cheese if available or just omit it from the pesto
- Healthy
PESTO ROASTED POTATO SALAD
Ingredients
FOR ROASTED POTATO SALAD
- 10 -12 baby potatoes boiled
- 1 small ripe avocado
- 10-12 olives of your choice
- 10 12 baby tomatoes
- 2 tbsp chopped spring onion
- ¼ tsp salt
- 1 tbsp olive oil
- 1 tbsp lemon juice
FOR THE CORIANDER CASHEW NUT PESTO
- 1 cup chopped coriander with the stems
- ¼ cup cashew nuts lightly roasted
- 1-2 cloves garlic peeled
- 1 small green chilli optional
- ¼ -⅓ cup olive oil
- ¼ tsp salt
- ½ tsp coarse pepper powder
- ¼ cup grated parmesan cheese
Instructions
PREPARATION OF THE ROASTED POTATO SALAD
- Boil the baby potatoes till done. I prefer to boil them with the skin.
- Allow the potatoes to cool down completely.
- In the meantime, peel and cut the avocado into cubes or chunks.
- Add the avocado in a mixing bowl. Drizzle with lemon juice.
- Add olives, spring onion, tomatoes. Cut the tomatoes into halves if they are big.
- Cut the potatoes into halves. I prefer to leave the skin.
- Heat olive oil in a wide pan or griddle over medium heat. Sprinkle the salt.
- Layer the potatoes in the pan of griddle with the cut side down.
- Allow the potatoes to roast till they turn light golden brown.
- Allow the potatoes to cool down completely.
- Alternately you can drizzle olive oil over the potatoes, add salt and mix.
- Roast the potatoes in a pre heated oven at 180°C till they become golden brown.
- Add the potatoes to the avocado mixture when they are cold. Mix well.
PREPARATION OF CORIANDER CASHEW NUT PESTO
- Add all the ingredients for the pesto into a food processor.
- Process the mixture ot a coarse or smooth texture, whichever you prefer.
- Remove the pesto into a small serving bowl.
SERVE THE PESTO ROASTED POTATO SALAD
- Can chill the salad in the fridge for 20 - 30 minutes.
- Just before serving add coriander cashew nut pesto and mix the salad well.
- Alternately, serve the pesto on the side with the salad.
Notes
- Serve the salad with a pesto of your choice.
- Add other salad ingredients like cucumber, bell pepper, chickpeas, boiled egg, baby spinach, etc.
- Peel the potatoes if you wish.
Pin for Later:
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962