Roasted Pepper Pesto Potato Salad


2 lbs red potatoes, washed and cut into 1/2 inch cubes
1 Vidalia onion, sliced
6 mini bell peppers or 2 regular sized bell peppers*
1 jalapeno
1/4 cup + 2 Tbsp olive oil
1/4 cup walnuts, toasted
1/4 cup fresh Parmesan cheese
2 cloves garlic, peeled and roughly chopped

*I used 1 jar of roasted red peppers because I had them on hand and just skipped the whole roasting them myself step.

Turn your oven on to broil.  Spray a cooking sheet with nonstick spray and place all of the peppers on it.  Roast the peppers under the broiler for about 10 minutes, turning every 2 minutes, until the outsides are slightly charred and starting to wrinkle.  Carefully move them onto a plate and let sit.  (I skipped this since I used peppers from a jar)

Reduce the heat to 400.

Mix the potatoes, onion slices, and 2 Tbsp of olive oil and spread evenly on the same pan.  Sprinkle with 1 tsp of salt. 

Roast at 400 for 20-30 minutes, stirring every 5 minutes, until the potatoes start to brown and the onions caramelize.  Make sure potatoes are done by checking them with a fork. When a fork is easily slid in and out of the potato you know they're done!

Meanwhile cut off the tops of the bell peppers and jalapeno, trying to keep as much of the juice as you can (this is what helps us not use so much olive oil.   Make sure you to remove as many seeds as you can, especially with the jalapeno.

Place  peppers in a food processor with the walnuts, cheese, garlic, and the remaining 1/4 cup of olive oil.  Process until thick and smooth, pulsing when you need to.

Place the pesto in the bottom of a bowl and dump the potatoes and onions on top.  Stir until combined!  Serve hot, at room temperature, or cold. I prefer hot :)

Meagan's First Kitchen