Warm Pesto and Cranberry Potato Salad

by Christal Sczebel

(42 votes, average: 3.50 out of 5)

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.

Ingredients

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Preparation

Step 1 out of 7

Preheat the oven to 400°F

Step 2 out of 7

Line a baking pan with parchment paper.

Step 3 out of 7

In a large bowl add the cut Creamer potatoes and the olive oil and toss to coat.

Step 4 out of 7

Spread the potatoes over the baking pan and roast for 20 minutes, then flip and roast for another 10 minutes.

Step 5 out of 7

Meanwhile in a small bowl combine the mayonnaise and pesto and mix well. Set aside.

Step 6 out of 7

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.

Step 7 out of 7

Transfer the potato salad to a serving bowl and sprinkle with the hemp seeds.