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Roasted Potato Salad with Kale Walnut Pesto

We love a warm and cold salad over here! Roasted Potato Salad with Kale Walnut Pesto does just the trick!

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HAPPY THURSDAY EVERYONE! It’s day who the heck knows of quarantine life and I am feeling good. I worked out, taught a class and managed to go to my hair salon for a curbside pickup of root touch-up that I will be applying tomorrow. I have been very busy with recipes this week and have slacked on getting them on here but today is the day.

What are your feelings on potato salad? Potatoes were literally a staple of my diet growing up. We had them alot. Might be the Irish blood or maybe because they were quite cost effective to feed a family of 5. Whatever the case, I loved them then and still love them today. One of the most versatile ingredients on the planet. I needed to create a recipe this week for Rawcology and the ingredients were potatoes. Yay! Summer is coming and nothing says picnic like potato salad. 

I tried a couple variations on this salad. First one I used boiled potatoes and the second one roasted. The roasted potatoes won hands down. I used little minis but you could certainly use a different variety. The winning ingredient in this dish was most definitely the kale pesto. I used the kale pesto in a couple different dishes this week cause it was just that damn good.

Serves 2 for dinner or side dish for party


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Roasted Potato Salad with Kale Walnut Pesto

Teri-Ann Carty
We love a warm and cold salad over here! Roasted Potato Salad with Kale Walnut Pesto does just the trick!
Prep Time 15 minutes
Cook Time 45 minutes
Course Appetizer & Starters, Dinner, Lunch, Main Course, Sharable
Servings 2


  • blender or food processor
  • oven



  • 1 lb mini potato (cut in half)
  • 4 asparagus spears
  • 1 watermelon radish (sliced)
  • ½ cup frozen peas
  • ¾ sugar snap peas (cut in half)
  • 4 cups baby spinach
  • ½ cup kale and walnut pesto (instructions included)
  • 3 tbsp evoo
  • ½ tsp garlic powder
  • fresh dill
  • pickled red cabbage (optional)
  • maldon sea salt and cracked pepper


  • 4 cup packed curly kale
  • 1 cup cilantro
  • 1 cup parsley
  • ½ cup walnuts
  • 1 juice of lemon
  • ¼ cup nooch
  • 2 small cloves garlic
  • ½ tsp salt
  • cracked pepper
  • pinch of chili flakes
  • ½ cup + 2 tbsp olive oil



  • Preheat the oven to 375.
  • Slice mini potatoes in half. Drizzle with 2 tbsp of olive oil and season with salt, pepper and garlic powder. Arrange on a baking sheet with asparagus spears. Bake for 20 minutes, remove from the oven, and flip potatoes. Remove asparagus from the pan and set off to the side. Bake potatoes for another 20 minutes.
  • Meanwhile, place frozen peas in a small bowl and cover with hot water. Slice remaining vegetables and set off to the side. Once potatoes are roasted, place in a bowl, and scoop pesto over potatoes and toss to coat. Drain frozen peas. They should still be a vibrant green colour. Cut asparagus in 1 inch pieces, reserving tips. Add spinach, sugar snaps, dethawed peas, asparagus pieces and mix thoroughly.
  • To serve, place potato salad in a serving bowl and arrange watermelon radish, asparagus tips, and dill on top. Drizzle with remaining 1 tbsp olive oil and season with Maldon sea salt and cracked pepper.


  • Place all ingredients but olive oil in the food processor and pulse.
  • Scrape down the sides and turn on the processor.
  • Slowly drizzle olive oil in, scraping down sides as needed.
  • Once pesto is complete transfer to a container and drizzle the last 2 tbsp of olive oil on top.
Keyword dairy free, gluten free, pesto, plant based, potato salad, salad, vegan

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