Warm Pesto Potato Salad (Edit recipe)

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I like baking the cubed potatoes in this recipe until they're golden brown in my air fryer. While they’re warm, I toss them with a bit of my KALE PESTO, along with a few other simple ingredients. It’s a deliciously warm potato salad, filled with layers of texture and unique flavors. It’s perfect for a quick addition to lunch or you can double the recipe and serve it as a perfect side dish with dinner.

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PREP TIME

15 minutes

COOK TIME

10 minutes to 12 minutes

INGREDIENTS

7

Serves: 1-2

Ingredients

2 whole Prosciutto, 2 pieces
2 cups Potatoes, Russet, peeled, and cut into ¾“ cubes
1.5 tsp Avocado Oil
.5 tsp Real Salt - Redmond
1 Tbsp Basil Pesto, or see the link to my Kale Pesto above!
1 Tbsp Pine Nuts, lightly toasted
.25 cup Arugula

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place prosciutto on the baking sheet insert for your air fryer, lined with parchment. Bake at 400°F for approximately 10 minutes or until curled up and crispy. Remove to a paper towel and set aside.
Clean and peel the russet potatoes and cut into ¾“ cubes. Add to a small bowl and toss with avocado oil and salt. Place in your air fryer basket and bake at 400° for 10-12 minutes or until they are golden brown.
Once potato cubes are done, place in a bowl and top with pesto, gently stir to coat. Crumble prosciutto on top along with pine nuts and arugula (if using) and toss again and serve.

Notes

To bake in the oven, preheat to 400° and adjust bake time as needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	683
Fat:	21 g
Carbohydrates:	92 g
Protein:	21 g
Cholesterol:	20 g
Sodium:	1495 mg
Fiber:	11 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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