3 lbs nugget potatoes, washed and scrubbed

¼ cup olive oil

2 garlic cloves, finely minced

salt and pepper to taste

1/2 cup sun-dried tomatoes, coarsely chopped

1/2 cup roasted red peppers, coarsely chopped

1/2 red onion, coarsely chopped


Pesto Vinaigrette:

2 cloves garlic, peeled

3/4 cup packed fresh basil leaves

1/4 cup packed cilantro

1/4 cup toasted pine nuts

1 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1/2 cup extra virgin olive oil

1/4 cup freshly grated parmesan cheese or a combination of parmesan and asiago


Preheat oven to 400F

Toss potatoes with olive oil, garlic and salt and pepper. Place on a baking sheet and roast for one hour or until fork tender. Let cool.

In a food processor finely chop the garlic. Add the basil, cilantro, pine nuts, lemon juice and vinegar and process until finely chopped. With the processor still running gradually add the olive oil until the mixture has thickened. Stir in the cheese and season with salt and pepper if desired.

Combine roasted potatoes with the sun-dried tomatoes, roasted peppers and red onion. Toss gently with the pesto vinaigrette. This can be served slightly warm or cold.

Commercial jarred pesto may be substituted for homemade if time is an issue. 

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