Flavorful Pesto Potato Salad!

We’re sure you are looking forward to celebrating Independence Day with family and friends, around a grill. 

We thought we’d share a delicious salad recipe that would be a great side for your bbq. This delectable side dish is perfect alongside grilled meats or as a satisfying standalone meal. 

Pesto Potato Salad:


  • 2.5 to 3 pounds baby potatoes, halved
  • Olive oil
  • Salt and pepper to taste
  • ½ cup plain greek yogurt
  • ¼ cup finely chopped Italian parsley
  • 1 cup of pesto


  1. Preheat the oven to 425°F (220°C)

  2. In a wide sheet pan, toss the halved potatoes with about 3-4 tablespoons of olive oil, salt and pepper to taste. Arrange them flat side down in a single layer. Tip: If needed, divide the potatoes into two pans to ensure they are not overcrowded.

  3. Roast the potatoes for approximately 25 to 30 minutes, turning them after about 18-20 minutes. Once done, remove from the oven and let them cool for a few minutes.

  4. In a large mixing bowl, toss the roasted potatoes with the pesto, Greek yogurt, and finely chopped Italian parsley until well combined.

  5. Season the salad with salt and pepper to taste.

  6. Serve the Pesto Potato Salad hot or cold and savor the incredible flavors.

We hope you enjoy it!