Pesto Potato Salad

On Saturday we went to the Farmer’s Market and I came home with, among other things, a GIANT bag of basil. I immediately came home and made a batch of pesto. I used this recipe and it turned out great!

Then I immediately made these breadsticks that I’ve been dreaming about ever since Nicole posted them. The only change I made was to use mozzarella cheese instead of Parmesan.

Please ignore my pictures and go look at Nicole’s. They’re much prettier :)

Yesterday I continued on my pesto kick and whipped up a little side dish that accidentally turned into dinner.

If you’re a long-time blog reader, you know we’re big fans of roasted potatoes in our house. Last night I kicked them up a notch by tossing them in pesto before roasting them. Then the plan was to enjoy them with some fresh mozzarella cubes….but while they were roasting I took it one step further and added in some corn and tomatoes.

Pesto Potato Salad

by Lindsay L

Prep Time: 5 min

Cook Time: 25 min

Keywords: roast side healthy vegetarian pesto potato fall

Ingredients (Serves 4)

  • 2 cups diced red potatoes
  • 1/2 tsp olive oil
  • 1 Tbsp pesto
  • 1 c corn
  • 1/2 c tomato, diced
  • 1/4 c diced fresh mozzarella


1. Pour the olive oil on the potatoes and toss to coat. Add the pesto and stir to combine.

2. Roast the potatoes on a baking sheet at 425 degrees for 25 minutes, stirring occasionally.

3. Place the corn in a medium sized bowl, add the tomato and mozzarella and stir to combine. Stir in the potatoes when finished roasting and serve warm.


Remove as much juice and seeds from the tomato as possible to keep the potatoes from getting too soggy.

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Oh, and in case you’re wondering, putting all these ingredients (minus the potatoes) on a piece of naan makes a killer pizza :)

So yes we ate the whole bowl of potato salad and the pizza and called it dinner last night. Oh well :)


About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. hey, that sounds like a delicious dinner to me! :)
    sarah (sarah learns) recently posted..fall is here

  2. sounds like a fantastic dinner to me too! sometimes it’s the random things… :)
    Sarah K. @ The Pajama Chef recently posted..Menu Plan

  3. I don’t normally like pasta salad because it’s usually so much mayonnaise, which I just don’t like! But this recipe sounds delicious! I need to make this for my next cookout!

  4. Yum!!! I LOVE pesto! And I love the idea of making a pizza with those ingredients. :) :)
    Kristen @ notsodomesticated recently posted..Our new favorite chili!

  5. MMM! Loving those breadsticks! They look amazing!
    Carissa recently posted..Orlando Magical Dining Month- Morton’s

  6. YUMMM love pesto and potatoes!

  7. I’m so glad you got a chance to make the breadsticks! Yours look delicious. The mozzarella is a good idea. I’m jealous of your big batch of basil. I’ve been going to the farmer’s market specifically with basil in mind (and pesto, of course) and nobody has had any. Weird, huh?
    Nicole@HeatOvenTo350 recently posted..Peanut Butter and Jelly Pizza

  8. Those breadsticks look as good as they sound! My bread-y attempts never look appetizing, no matter how good they taste!
    LauraJayne recently posted..Lunchy-Wunchy

  9. Oohhhh man, I need those breadsticks in my belly ASAP. I’ve got probably that same large bag of basil (Worthington market?) in my fridge that needs finishing. Thanks for sharing!
    Charise recently posted..Attack of the Cucumbers


  1. […] enjoyed some coffee, fresh raspberries and some scrambled eggs that we jazzed up with the leftover Pesto Potato Salad and some homemade […]

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