Roasted Potato and Mushroom Pesto Salad

This is the time of the year when local produce starts to become available again, and it makes me happy.  There is nothing like the flavor of fresh produce that was just picked!  One of my favorite things which is available locally soon is baby potatoes, fingerlings especially! They taste wonderful when roasted in the oven with a little sea salt.  Which is why I decided that they would be even better in a potato salad combined with roasted local crimini mushrooms and a flavorful pesto.   For the pesto, I used fresh thyme and chives along with almonds; it was one of the most delicious pestos I have tried.  It is not hard to eat locally when delicious things like these are available! This is a perfect add-on to flare up your graduation or summer party.

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Preheat the oven to 450 degrees, and line two sheet pans with foil. Toss the fingerling potatoes with just enough olive oil to coat and spread out on one of the pans. Sprinkle with sea salt. Toss the mushrooms with just enough oil to coat and spread out on the other sheet pan. Sprinkle with salt. Place the pans in the oven and roast until tender and starting to brown. About 15 minutes for the mushrooms and 20-25 minutes for the potatoes.

Meanwhile, to prepare the pesto, combine all ingredients in the food processor and process until smooth (adding a little more filtered water if you want it thinner, it should be thin enough to coat the salad but not runny). Once the potatoes and mushrooms have come out of the oven, let cool until just warm then combine with the green onions and pesto in a bowl. Toss to coat and serve warm or at room temperature.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Easy