Potato salad is such a winner isn’t it? This Creamy Potato Salad with Roasted Mushroom Pesto is great as a side, the leftovers are delish and it travels well for a potluck.Jump to Recipe
What a great combo this Creamy Potato Salad with Roasted Mushroom Pesto is. You have the earthy flavour of the roasted mushroom, the moorish walnuts and that lovely creamy cheesy pop with parmesan and sour cream. So good! The Roasted Mushroom Pesto was designed by Stacey from My Kids Lick the Bowl and can be used in many dishes, spread it on toast and top with an egg. Or stir through pasta or have as a dip with crackers.
The ingredients in this recipe are all quite straight forward. For the Roasted Mushroom Pesto there is Meadow Mushrooms, either swiss brown or white button, olive oil, salt and pepper, parmesan, walnuts and lemon juice.
Then in the Creamy Potato Salad there are new potatoes, bacon, I like streaky bacon, sundried tomatoes, sour cream, salt and pepper, spring onions and to garnish; parsley and more parmesan.
How to make Creamy Potato Salad with Roasted Mushroom Pesto:
For the mushroom pesto roast the mushrooms with seasoning and olive oil. Once they are lovely and roasted, around 20 minutes, remove from the oven and leave to cool a little.
Once cool, add the mushrooms, walnuts, parmesan and more olive oil and lemon juice in the food processor and process until it looks like a chunky pesto. I like to use the pulse function.
Now for the Potato Salad. Cook your new potatoes in boiling salted water until lovely and tender. Then we get a large bowl, and mix everything together well. Add the mushroom pesto, sundried tomatoes, sour cream, bacon, and spring onions, season well. Taste. Adjust seasoning if needed.
Transfer to a serving plate, garnish with parmesan and parsley and serve.
Common questions about Creamy Potato Salad with Roasted Mushroom Pesto:
Can I make it vegetarian? Absolutely, just leave out the bacon.
Does it last in the fridge? Yes it will be great made the day prior and stored in the fridge overnight.
Creamy Potato Salad with Roasted Mushroom Pesto
Roasted Mushroom Pesto
- 200 g Meadow Swiss Brown Mushrooms or 250g Meadow White Button Mushrooms
- 2 Tbsp olive oil
- Salt and pepper
- 1 Tbsp olive oil
- 50 g parmesan
- ½ cup walnuts
- Squeeze of lemon juice
- 1.5 kgs New Potatoes – boiled
- 8 rashers Bacon cooked and chopped roughly
- 1 cup Sundried Tomatoes – chopped
- 125 grams Sour Cream
- Salt & Pepper
- 2 spring onions sliced
- 3 stems of flat leaf parsley around 20 grams, leaves removed
- 10 grams grated Parmesan
To make the Mushroom Pesto:
Preheat oven to 200-degrees Celsius
In an ovenproof dish, toss your mushrooms with the first measure of olive oil and salt and pepper.
Bake in a 200-degree oven 20 mins
Remove from the oven and allow to cool
Place the mushrooms, walnuts, parmesan cheese, second measure of olive oil and lemon juice in a food processor or nutri-bullet and blitz until until mixture is the consistency of a chunky pesto
To make the potato salad:
Cook your new potatoes in a pot of boiling salted water until tender. Drain.
In a large bowl, mix the potatoes with mushroom pesto, sundried tomatoes, sour cream, bacon, and spring onions. Season well and mix.
Garnish with the flat leaf parsley and parmesan.