Pesto Potato Salad

why make this recipe

Pesto Potato Salad is a fresh and delicious dish that brings a twist to the classic potato salad. It combines the earthy flavors of potatoes with a vibrant basil pesto, making it a perfect side for picnics, barbecues, or any meal. Healthy and packed with flavor, this salad is simple to prepare and can easily impress your guests. Plus, it’s a great way to enjoy new potatoes when they are in season!

how to make Pesto Potato Salad

Ingredients

• 3 tbsp toasted pine nuts
• Extra basil
• 1 kg / 2.2lbs new potatoes
• 30g / 1 cup fresh basil
• 45g / 1/3 cup pine nuts
• 3 tbsp nutritional yeast / vegan parmesan
• 1/2 tsp salt
• 1 garlic clove
• Juice of half a lemon
• 60 ml / 1/4 cup olive oil
• 2 heaped tbsp vegan mayonnaise
• 1 tbsp lemon zest
• Black pepper

Directions

1. Cut the potatoes in half to ensure they cook evenly. Place them in a pan of salted boiling water.
2. Boil the potatoes for 20-25 minutes until they are soft all the way through.
3. While the potatoes are cooking, prepare the pesto. In a food processor, combine the fresh basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt.
4. Blend the mixture until the pine nuts are broken down and the basil is finely chopped.
5. With the food processor running, slowly add the olive oil until the mixture is smooth and creamy.
6. Once the potatoes are cooked, drain them and run them under cold water to cool.
7. Transfer the cooled potatoes to a large bowl. Add the pesto, vegan mayonnaise, lemon zest, and plenty of crushed black pepper.
8. Gently mix the potatoes with a large spoon to coat them well with the sauce. You can also toss the bowl to combine the ingredients.
9. Top the salad with toasted pine nuts, extra basil, and a dash of black pepper!
10. Serve immediately or store in an airtight container in the fridge for 3-4 days.

how to serve Pesto Potato Salad

Pesto Potato Salad is ideal as a side dish for grilled meats or vegetarian meals. You can serve it warm or cold, making it versatile for any occasion. Consider pairing it with a fresh green salad or garlic bread for a complete meal.

how to store Pesto Potato Salad

To store Pesto Potato Salad, place it in an airtight container in the refrigerator. It will keep well for 3-4 days. If you are preparing it in advance, consider adding the pine nuts and fresh basil just before serving to maintain their crunchiness.

tips to make Pesto Potato Salad

• For added flavor, try roasting the potatoes instead of boiling them.
• Adjust the amount of garlic based on your personal preference; if you love garlic, add an extra clove!
• If you’re not sensitive to nut allergies, you can replace the pine nuts with walnuts or almonds for a different flavor.

variation

You can customize this salad by adding other ingredients like cherry tomatoes, olives, or green beans. For a creamier texture, consider adding more vegan mayonnaise or a dollop of vegan yogurt.

FAQs

Q: Can I make the pesto ahead of time?
A: Yes, you can prepare the pesto in advance and store it in the refrigerator for a few days. Just give it a stir before adding it to the potatoes.

Q: What type of potatoes work best for this salad?
A: New potatoes are ideal for this recipe as they are tender and flavorful. You can also use baby potatoes or Yukon Gold potatoes.

Q: Is this recipe suitable for meal prep?
A: Absolutely! Pesto Potato Salad is great for meal prep. Just store it in individual containers for an easy grab-and-go option.

Pesto Potato Salad

A fresh and delicious take on classic potato salad, featuring earthy potatoes and vibrant basil pesto, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mediterranean, Vegan

Calories: 320

Ingredients Method Notes

Ingredients

  

Potatoes

• 1 kg 1 kg / 2.2lbs new potatoes New potatoes are preferred for tenderness.

Pesto Ingredients

• 30 g 30g / 1 cup fresh basil
• 45 g 45g / 1/3 cup pine nuts
• 3 tbsp 3 tbsp nutritional yeast / vegan parmesan Use nutritional yeast for a vegan option.
• 1/2 tsp 1/2 tsp salt
• 1 clove 1 garlic clove Adjust based on garlic preference.
• 1/2 juice Juice of half a lemon
• 60 ml 60 ml / 1/4 cup olive oil

Salad Mixture

• 2 tbsp 2 heaped tbsp vegan mayonnaise
• 1 tbsp 1 tbsp lemon zest
• to taste Black pepper Plenty of crushed black pepper.
• 3 tbsp 3 tbsp toasted pine nuts For topping.
• Extra bunch Extra basil For topping.

Method

 

Preparation

1. Cut the potatoes in half to ensure they cook evenly.
2. Place them in a pan of salted boiling water.

Cooking

1. Boil the potatoes for 20-25 minutes until they are soft all the way through.
2. While the potatoes are cooking, prepare the pesto.
3. In a food processor, combine the fresh basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt.
4. Blend the mixture until the pine nuts are broken down and the basil is finely chopped.
5. With the food processor running, slowly add the olive oil until the mixture is smooth and creamy.

Assembly

1. Once the potatoes are cooked, drain them and run them under cold water to cool.
2. Transfer the cooled potatoes to a large bowl.
3. Add the pesto, vegan mayonnaise, lemon zest, and plenty of crushed black pepper.
4. Gently mix the potatoes with a large spoon to coat them well with the sauce.
5. Top the salad with toasted pine nuts, extra basil, and a dash of black pepper.

Notes

For added flavor, consider roasting the potatoes instead of boiling them. Store in an airtight container for 3-4 days. Customize with cherry tomatoes, olives, or green beans.