Roasted Pesto Potato Salad


  • 3 lb medium-size red potatoes
  • Olive oil cooking spray
  • 1/3 c white or golden balsamic vinegar
  • ¼ c extra virgin olive oil
  • ½ t sea salt
  • 3 garlic cloves, minced
  • Freshly ground pepper to taste
  • + 3 more ingredients
    • 1/3 c shredded Parmesan cheese
    • ¼ c finely minced fresh basil
    • ¼ c toasted pine nuts (optional)

Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary d...

View full recipe at Relish


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