This holy grail pesto potato salad recipe is for all you mayo-haters out there. Topped with herby pesto, avocado, jalapeño and hazelnuts, non-traditionalists finally have the perfect side for summer BBQs.
Preheat oven to 450 degrees F. Slice potatoes in small, even pieces. If you are using fingerling potatoes, cutting in half will do the trick. Toss the potatoes in the olive oil and add salt and pepper to taste. Arrange evenly in an oven-safe dish. For this recipe, I like to use a cast iron skillet, which can double as a mixing and serving dish, but a baking sheet will also do the trick. Roast the potatoes for 20-30 minutes, or until cooked through and slightly crispy.
While the potatoes are cooking, assemble the rest of the ingredients. Dice the avocado, slice the jalapeño, toast the hazelnuts if untoasted, and make the pesto if making from scratch. For the pesto, I like to use my cilantro mint pesto, but any pesto will work.
Once the potatoes are ready, remove from oven and immediately toss with the jalapeños to give them a little cook. Once the potatoes cool slightly, add the avocado, nuts, and pesto. You may want to add a splash of olive oil to allow the pesto to incorporate. Top with fresh herbs.
The potatoes can also be cooked on the grill, making this a perfect BBQ side dish.