Roasted Red Potato Salad with Parsley-Pine Nut Pesto

Every now and then I throw ready-made items together for dinner, and we call it “Fesper” (German word) or “Ploughman’s Lunch” (English, and yes, it’s dinner and not lunch). We usually have a really good cheese or two, good crusty bread, some olives from the gourmet olive bar at the grocery store, and then something else, like a grilled Tofurky sausage or another side dish. The other night that side dish was this. It takes a while to roast those potatoes, but they end up roasted perfectly, and the pesto really makes this an interesting potato salad. I mixed in the pesto when the potatoes were done, and the salad was really good then. It says to serve this at room temperature, so I left the bowl on the counter and would stir it every now and then. I have to say that when I served this for dinner a couple of hours later, it wasn’t as good as it was earlier. The potatoes had gotten a little soggy and chewy. I would make this again, but serve it warm, and soon after the potatoes have come out of the oven. PS: I left out all of the bell peppers. I like bell peppers, but not that much.

rating: 8.5

Roasted Red Potato Salad with Parsley-Pine Nut Pesto
(Vegan Soul Kitchen, Bryant Terry)

serves 6-8

Ingredients:

For the pesto:

1/3 cup pine nuts
2 cups loosely packed, flat-leaf parsley (I used 1 cup dried parsley)
2 medium cloves garlic, peeled
1 tbsp mellow white or yellow miso
1/2 cup extra virgin olive oil
1/2 tsp coarse sea salt

For the salad:

2 lbs small red potatoes, cut into 1″ chunks
1 tbsp extra virgin olive oil
3 large red bell peppers, seeded and cut into 1″ pieces (I omitted)
coarse sea salt
freshly ground black pepper

Directions:

Pesto:

Preheat the oven to 350°F.
Arrange the pine nuts on a baking sheet and toast them for about 8 minutes, stirring after 4 minutes.
In the bowl of a food processor fitted with a metal blade, combine the pine nuts, parsley, garlic, miso, and lemon juice, purée. Slowly add the oil and process until smooth. Blend 1/2 teaspoon salt and set aside.

Salad:

Preheat the oven to 400°F.
In a large bowl, combine the potatoes and the olive oil. Stir to coat. Transfer the potatoes to a parchment lined rimmed baking sheet and roast for 20 minutes, stirring after 10 minutes. Add the bell peppers to the baking sheets and stir to combine. Roast for 1 hour, stirring every 15 minutes, until the potatoes are tender and the bell peppers well roasted. Transfer the potatoes and bell peppers to a large bowl, add 1/2 cup plus 2 tablespoons of pesto, stir well, and season with salt and pepper to taste. Serve at room temperature. Cover the remaining pesto with a film of olive oil in a tightly sealed jar and refrigerate for up to 2 weeks.

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