Hot roasted potatoes are tossed with a vibrantly, flavorful cilantro pesto creating healthy roasted potato salad with cilantro pesto perfect for any cookout or BBQ that is low calorie and low fat.
Pin Roasted Potato Salad here.
Sometimes you start making one thing and end up making something else. That is what happened with this Roasted Potato Salad with Cilantro Pesto recipe. It all started because I wanted to make an Indian cilantro chutney that we usually buy in a bottle. I wanted it fresh and chunky without cooking it. The flavor was absolutely awesome. It tasted exactly like I wanted it to. We started adding it to all kinds of things, slathering it on fish then grilling, smeared on a piece of toast and then I thought about potatoes.
I first tried it on potatoes I had boiled. It was good but wasn’t what I wanted. I put the recipe aside until I thought about roasting the potatoes. Oh yes, that was the perfect way to use the chutney. Now the problem was it reminded me more of a pesto in texture than a chutney. So, I changed the name from Cilantro Chutney to Cilantro Pesto.
Let me just tell you, this roasted potato salad is worth making just so you can smell the unbelievably delicious aroma when you stir the cilantro pesto into the warm roasted potatoes. It will make you swoon. As soon as the fresh herbs hit the warm, crispy roasted potatoes, it is like fireworks of flavor exploding all around you. You just want to keep smelling and smelling it. It tastes every bit as good as it smells. I just love the crunch from the roasted potatoes mixed with the fresh herb flavor. Since there is no mayo, this roasted potato salad is a fabulous dish to bring to a potluck or BBQ. You can serve it warm or at room temperature.
Try the cilantro pesto for yourself. It is so quick and easy and has so many applications. It was fabulous on grilled fish. You know you will be seeing a recipe for that in the future. I haven’t decided on the perfect fish to use yet. The first fish we used did not hold up as well as I would have liked on the grill. This summer we will be trying it again. Maybe we will even be able to use the cilantro from our herb garden. We don’t have the best luck growing cilantro but you never know. Try this herbaceous recipe yourself!
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Happy Healthy Eating,
Roasted Potato Salad with Cilantro Pesto
- 2 1/2 lbs. yukon gold potatoes cut into 1 inch pieces
- 1 tbsp. olive oil
- 1 tsp. kosher salt
- 1/4 tsp. fresh ground black pepper
- 3/4 cup diced celery
- 1/2 cup diced onion
- 2 mangoes peeled and diced
For the cilantro pesto:
- 3/4 cup chopped cilantro pack the measuring cup
- 1/4 cup chopped mint pack the measuring cup
- 1/2 to 1 jalapeno ribs and seeds removed, minced
- 1 tsp. grated ginger
- 2 garlic cloves minced
- 1/2 cup unsweetened shredded coconut fresh or frozen (defrosted)
- 1/2 tsp. kosher salt
- 1/2 tsp. ground coriander
- 1 tsp. ground cumin
- Juice of 1/2 lime
- 2 tbsp. water
- 2 tbsp. olive oil
Preheat oven to 425º.
Place potatoes on a large baking sheet and toss with olive oil, salt and pepper. Bake for 20 to 30 minutes or until browned and fork tender.
For the pesto: In a food processor, add cilantro and next 10 ingredients (through water) and pulse until finely minced. With the food processor running, stream in the olive oil through the spout. Refrigerate until needed.
In a large bowl, mix cooked potatoes, celery, onion and mangoes. Toss with 8 tbsp. cilantro pesto. (If you want a little more pesto, go ahead and add it).
Happy Healthy Eating,
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