Best Summer Salad Recipe, Pesto Potato Salad. A flavorful creamy summer salad with Air Fryer roasted potatoes tossed in basil pesto dressing. An easy, quick summer side dish with your barbecues and grills.
Transfer to a glass jar/bottle with an air tight lid/cap. Add 2-3 tbsp oil at the surface , close the lid and refrigerate.
Assemble Salad
When poatoes completely cool down, add pesto and onions.
Mix nicely coating all the poatoes with pesto.
You can some walnut or cashew bits.
Serve immediately or cover with the lid or cling flim and refrigerate till the time of serving.
Serve chilled or at room temperature.
You can squeeze some lemon juice before serving.
Bake Potatoes in Oven
Preheat your oven to 200°C or 400°F.
Lightly brush/spray oil on a baking tray or sheet pan. You can also line with a parchment paper.
Transfer potatoes with oil and chilli flakes on the tray.
Bake in preheated oven at 200°C or 400°F for 25-30 mins. Please note: it takes more time to bake in oven than in air fryer.
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Notes
You can also use big regular potaoes in the recipe. Cut in bite size cubes before roasting.You can add pinenuts in place of walnuts or cashew nuts.Those who have nut allergies, can skip nuts and use pumpkin seeds or 1-2 tbsp tahini.You can also use boiled poatoes in the recipe. Boil in Electric/Stove top pressure cooker or in an open pan on stove/gas.