You know what is a pretty broad term? Salad.
I feel like I’ve said this same thing many times before, actually I know I have, but it’s as true as ever. Where I grew up in the southern part of the States, every gathering with friends or church potluck was proof of this fact. It may even surprise some of you to know that it’s a common thing to make dessert salads in the mid-west. I kid you not, one popular version of that type of salad includes marshmallows, cherries, and whipped cream. My mom used to make it a lot for parties and we loved it. Although, I don't think I'd be so into such a dish today.
I’m just saying, a “salad” doesn’t always refer to a boring pile of greens. In this case I’m calling today’s recipe a salad for lack of a better term, but it could also be called a side dish or something similar. Basically it’s a great way to serve potatoes regardless of what name it’s given.
One of my favorite parts of cooking this time of year are all the herbs and spices that go with the Holiday and then Winter season.
What I loved about this dish is how it’s great served cold like a typical potato salad but serving it hot is perfect during the Fall and Winter seasons when you’re wanting a cozier touch.
One last thing, the pesto, omg! There are so many other things that you can do with the pesto besides just putting it with potatoes, but that is definitely a brilliant way to use it if I do say so myself.
Roasted Potato Salad with Almonds + Herbs
Ditch the mayo and pickles and heat things up with this comforting version of a potato "salad" . It makes a wonderful side dish for dinner parties and holidays.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
4 - 5 large Idaho or russet potatoes peeled and cubed
Pesto:
1/2 cup extra virgin olive oil
1/4 cup dry breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons one small handful fresh sage leaves, washed
1/4 cup raw almonds
3 large cloves garlic
Instructions
Preheat oven to 375 degrees F (190 C) and line a baking tray with foil. Combine all the ingredients for the pesto in a food processor or blender and pulse a few times until mostly smooth, with a little texture remaining.
Toss the potato cubes with about 1/2 of the pesto and spread evenly on baking sheet. Roast for 35 - 45 minutes until fork tender and nicely browned, turn halfway through cooking with spatula. Remove and cool for about 5 minutes, then serve hot as a side dish or first course topped with desired amount of the rest of your pesto. Other options; you can add meat to finish the dish and make it a meal. It's also great served cold during warmer seasons.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Gluten Free Blueberry Almond Crumb Muffins
- Cookie Dough Stuffed Chocolate Cupcakes
- Butternut Squash Creamy Penne Pasta
- Holiday Cut-Out Sugar Cookies
- Chocolate Cookies + Cream Pop-Tarts
Also, I've been starting to vlog in case you missed it.
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