Warm Pesto and Cranberry Potato Salad
(41 votes, average: 3.51 out of 5)
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Little Potatoes, pesto and plump dried cranberries in this recipe works so well together—a perfect mix of sweet and savory! Vegan and gluten-free.
By Christal Sczebel
Warm Pesto and Cranberry Potato Salad
(41 votes, average: 3.51 out of 5)Loading...
Ingredients
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Preparation
Preheat the oven to 400°F
Line a baking pan with parchment paper.
In a large bowl add the cut Creamer potatoes and the olive oil and toss to coat.
Spread the potatoes over the baking pan and roast for 20 minutes, then flip and roast for another 10 minutes.
Meanwhile in a small bowl combine the mayonnaise and pesto and mix well. Set aside.
When the potatoes are done roasting, place them in a large bowl and add in the pesto sauce while they are still hot, along with the dried cranberries. Mix well to combine.
Transfer the potato salad to a serving bowl and sprinkle with the hemp seeds.