Warm Pesto & Cranberry Potato Salad
Prep time
Cook time
Total time
Serves: 4
  • 2½ cups Chilean Splash creamer potatoes, cut into quarters
  • 1 teaspoon olive oil
  • 3 tablespoons (or homemade) pesto (here's a recipe for dairy free homemade pesto on the blog)
  • 2 tablespoons organic mayonnaise
  • 3 tablespoons dried, naturally sweetened cranberries (I used Patience Fruit & Co apple juice sweetened dried cranberries)
  • 1 tablespoon hemp seeds
  1. Preheat the oven to 400 degrees.
  2. Line a baking pan with parchment paper.
  3. In a large bowl add the cut creamer potatoes and the olive oil and toss to coat.
  4. Spread the potatoes over the baking pan and roast for 20 minutes, then flip and roast for another 10 minutes.
  5. Meanwhile in a small bowl combine the mayonnaise and pesto and mix well. Set aside.
  6. 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.
  7. Transfer the potato salad to a serving bowl and sprinkle with the hemp seeds.
Nutritional Information
Serving size: ¼ of recipe Calories: 200 kcal Fat: 13g Carbohydrates: 11g Fiber: 2g Protein: 3g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/warm-pesto-cranberry-potato-salad-df-gf/