Warm Pesto & Cranberry Potato Salad

• Produce

  • 1/4 2 1/2 cups chilean splash creamer potatoes
  • 3 tbsp Naturally sweetened cranberries, dried

• Condiments

  • 2 tbsp Mayonnaise, organic

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 tbsp Hemp seeds

• Other

  • 3 Tablespoons

Found on nutritionistinthekitch.com

Ingredients

• 2½ cups Chilean Splash creamer potatoes, cut into quarters
• 1 teaspoon olive oil
• 3 tablespoons (or homemade) pesto (heres a recipe for dairy free homemade pesto on the blog)
• 2 tablespoons organic mayonnaise
• 3 tablespoons dried, naturally sweetened cranberries (I used Patience Fruit & Co apple juice sweetened dried cranberries)
• 1 tablespoon hemp seeds

Directions

• 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.

Nutrition