Warm Pesto & Cranberry Potato Salad // DF & GF
Warm Pesto & Cranberry Potato Salad // DF & GF could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe makes 4 servings with 199 calories, 4g of protein, and 12g of fat each. For $1.13 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 149 people have made this recipe and would make it again. The Fourth Of July will be even more special with this recipe. A mixture of cranberries, creamer potatoes, pesto, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 35 minutes. It works well as a salad. It is brought to you by Nutritionist in the Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. If you like this recipe, you might also like recipes such as Warm Potato Salad with Kale Pesto & Bacon, Warm Ribbon Courgette & Potato Salad with Pesto, and Warm potato & tuna salad with pesto dressing.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
3 tablespoons dried, naturally sweetened cranberries (I used Patience Fruit & Co apple juice sweetened dried cranberries)
2½ cups Chilean Splash creamer potatoes, cut into quarters
1 tablespoon hemp seeds
2 tablespoons organic mayonnaise
1 teaspoon olive oil
3 tablespoons (or homemade) pesto (here's a recipe for dairy free homemade pesto on the blog)
Equipment:
baking paper
baking pan
bowl
oven
Cooking instruction summary:
Preheat the oven to 400 degrees.Line a baking pan with parchment paper.In a large bowl add the cut creamer potatoes and the olive oil and toss to coat.Spread the potatoes over the baking pan and roast for 20 minutes, then flip and roast for another 10 minutes.Meanwhile in a small bowl combine the mayonnaise and pesto and mix well. Set aside.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.Transfer the potato salad to a serving bowl and sprinkle with the hemp seeds.
Step by step:
1. Preheat the oven to 400 degrees.Line a baking pan with parchment paper.In a large bowl add the cut creamer potatoes and the olive oil and toss to coat.
2. Spread the potatoes over the baking pan and roast for 20 minutes, then flip and roast for another 10 minutes.Meanwhile in a small bowl combine the mayonnaise and pesto and mix well. Set aside.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.
3. Mix well to combine.
4. Transfer the potato salad to a serving bowl and sprinkle with the hemp seeds.
Nutrition Information:
covered percent of daily need
