Roasted Potato Salad with Cilantro Pesto

Oh yum.  There is a plethora of ingredients in this and THAT is what makes it taste soooo good.  We used the leftovers this morning to make hashbrowns.  Double yum.

Thank you Food Done Light.

2 1/2 lbs. yukon gold potatoes, cut into 1 inch pieces
1 tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. fresh ground black pepper

3/4 cup diced celery
1/2 cup diced onion
2 mangoes, peeled and diced

For the Cilantro Pesto:
3/4 cup chopped cilantro (pack the measuring cup)
1/4 cup chopped mint (pack the measuring cup)
1/2 to 1 jalapeno, ribs and seeds removed, minced
1 tsp. grated ginger
2 garlic cloves, minced
1/2 cup shredded coconut
1/2 tsp. kosher salt
1/2 tsp. ground coriander
1 tsp. ground cumin
Juice of 1/2 lime
2 tbsp. water
2 tbsp. olive oil

1. Preheat oven to 425º.
2. Place potatoes on a large baking sheet and toss with olive oil, salt and pepper.  Bake for 20 to 30 minutes or until browned and fork tender.
3. For the pesto:  In a food processor, add cilantro and next 10 ingredients (through water) and pulse until finely minced.  With the food processor running, stream in the olive oil through the spout.  Refrigerate until needed.
4. In a large bowl, mix cooked potatoes, celery, onion and mangoes.  Toss with cilantro pesto.