Warm Roasted Potato Salad with Black Olive & Mint Pesto

• 2 lb. red potatoes, cut into 1-inch pieces
• 2 tsp. chopped fresh rosemary
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup Black Olive & Mint Pesto
• 3 scallions (white and green parts), trimmed and thinly sliced
• 1 Tbs. lightly packed chopped fresh mint; plus mint springs for garnish (optional)

Heat the oven to 450°F. In a large bowl, toss the potatoes with the rosemary, 2 Tbs. of the olive oil, 1 tsp. salt, and a few generous grinds of pepper. Rub the remaining 1 Tbs. olive oil on a heavy-duty rimmed baking sheet. Spread the potatoes on the baking sheet and roast, tossing after 15 minutes, until they’re nicely browned and tender when pierced with a paring knife, about 30 minutes.

While the potatoes are still hot, toss with 1/2 cup of the pesto, the scallions, and the mint in a large bowl. Transfer to a serving platter, garnish with mint sprigs if you like, and serve warm.