Potato Salad w/ Spring Pesto

Photo: Potato Salad w/ Spring Pesto
Tangerine, fennel, dill, basil, and sheep milk's yogurt add a bright, fresh flavor to this wonderful potato salad. Roasted potatoes provide crunchy textural contrast while adding depth of flavor.
Yield
3-4 servings
Appetizers and Sides
Ingredients
  • 1 pound waxy potatoes (i.e. red-skinned)
  • Salt
  • Oil (for roasting)
  • 1/2 cup dill
  • 1/2 cup fennel fronds
  • 1/2 cup basil
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup blanched, toasted almonds
  • Juice and zest of 3-4 tangerines
  • 1/4 cup yogurt (preferably sheep or goat's milk)
  • Salt, to taste
  • Black pepper, to taste
Instructions
  1. Preheat the oven to 350 degree Fahrenheit. 
  2. Toss wedges of potato with oil and salt. Roast for 30-45 minutes, until golden brown and crispy.
  3. Combine herbs, garlic, olive oil, almonds, yogurt, tangerine zest and juice, salt, and pepper in food processor and pulse to desired consistency.
  4. Toss warm potatoes in pesto and allow to sit for at least 20 minutes for flavors to combine. Serve and enjoy!