Potato salad is a Labor Day cookout classic for plenty of good reasons: It's quick, it's cold, it's sharable, and it goes great with anything off the grill. It's pretty much the perfect thing to bring to the party if you don't want to mess with meat. If you're interested in making a potato salad that packs a little more of a punch this holiday, try this variation on the classic, featuring crispy roasted new potatoes, peppery radishes, and bright homemade pesto. Enjoy, and happy Labor Day!

Roasted New Potato Salad with Chopped Radish and Green Pesto

Prep Time: 20 minutes

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Cook Time: 30 minutes

Servings: 6

Ingredients

For the Roasted Potatoes:

2 pounds small new potatoes, halved (or quartered if larger)

2 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cloves garlic, minced

1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped

For the Green Pesto:

2 cups fresh basil leaves, packed

⅓ cup pine nuts, lightly toasted

2 cloves garlic

½ cup freshly grated Parmesan cheese

½ cup extra virgin olive oil

1 tablespoon fresh lemon juice

½ teaspoon salt

¼ teaspoon black pepper

For the Salad:

1 bunch radishes (about 8-10), trimmed and thinly sliced

3 green onions, thinly sliced

¼ cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

Instructions

Roast the Potatoes:

Preheat your oven to 425°F (220°C).

In a large bowl, toss the halved new potatoes with olive oil, salt, pepper, minced garlic, and rosemary until evenly coated.

Spread potatoes in a single layer on a large baking sheet, cut sides down.

Roast for 25-30 minutes, turning once halfway through, until golden brown and crispy on the outside and tender inside.

Remove from oven and let cool for 10 minutes.

Make the Pesto:

While potatoes are roasting, combine basil, pine nuts, and garlic in a food processor. Pulse until coarsely chopped.

Add Parmesan cheese and pulse a few more times.

With the processor running, slowly pour in olive oil in a steady stream until smooth.

Add lemon juice, salt, and pepper. Pulse to combine.

Taste and adjust seasoning as needed.

Assemble the Salad:

Place the warm roasted potatoes in a large serving bowl.

Add the sliced radishes and green onions.

Drizzle with ⅔ of the prepared pesto and gently toss to coat.

Sprinkle with chopped parsley and chives.

Serve with remaining pesto on the side.

Serving Tips

This salad can be served warm, at room temperature, or chilled.

For maximum flavor, toss the potatoes with the pesto while they're still warm.

Garnish with additional Parmesan shavings and a few whole basil leaves before serving.