There’s something about a potato salad that always feels like summer. The creamy, tangy sauce, the tender potatoes, and the occasional crunch from a topping make it a perfect dish to complement almost any meal. But have you ever tried a pesto potato salad? It takes the classic potato salad to a whole new level with its zesty, nutty flavors that’ll leave everyone at the table asking for more.
PrintPesto Potato Salad: A Zesty and Nutty Side Dish for Every Meal
Add a burst of flavor to your meals with this Pesto Potato Salad! Tender potatoes are coated in a rich, herby pesto sauce that adds a zesty kick to every bite. With its fresh, nutty notes and vibrant green hue, this side dish is a guaranteed hit. Whether paired with grilled meats or served as a standalone dish, it’s a perfect way to elevate any meal. Simple to prepare and full of bold flavors, this salad is a must-try!
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- Total Time: 25 minutes
- Yield: 6–8 servings 1x
Ingredients
Ingredients and Preparation
For this pesto potato salad, we’ll need the following ingredients:
- 1 kg (2.2 lbs) new potatoes – You can use any baby or new potatoes. I recommend using varieties like jersey royals or British gems for their smooth texture and rich flavor.
- 30g (1 cup) fresh basil – Fresh basil is the key to a vibrant pesto. You can substitute with other herbs like spinach or arugula for a different flavor profile, but basil is a classic choice.
- 45g (1/3 cup) pine nuts – Pine nuts give the pesto a nice, nutty richness. If you don’t have pine nuts, you can use other nuts like cashews, walnuts, or almonds as alternatives.
- 3 tbsp nutritional yeast or vegan parmesan – Nutritional yeast adds a cheesy, savory flavor, making it perfect for a plant-based pesto. If you prefer a dairy option, you can swap it with regular parmesan cheese.
- 1/2 tsp salt – Salt is essential for bringing out the flavors in the pesto. You can adjust the amount depending on your taste preferences.
- 1 garlic clove – Garlic adds depth and flavor to the pesto. If you’re not a fan of raw garlic, you can roast it beforehand for a milder taste.
- Juice of half a lemon – Fresh lemon juice provides a refreshing tang that balances the richness of the pesto.
- 60 ml (1/4 cup) olive oil – Olive oil is used to make the pesto smooth and creamy. You can use a mild-flavored olive oil for a more subtle taste or extra virgin for a bolder flavor.
- 2 heaped tbsp vegan mayonnaise – This adds creaminess to the potato salad, making it rich without being overly heavy. You can substitute with regular mayonnaise if not following a vegan diet.
- 1 tbsp lemon zest – Lemon zest enhances the citrusy notes and gives the salad an extra layer of freshness.
- Black pepper – Freshly cracked black pepper adds a bit of heat and sharpness to the dish.
To top the salad:
- 3 tbsp toasted pine nuts – Toasting the pine nuts gives them an extra crunchy texture and a deeper, roasted flavor.
- Extra basil – Garnish with extra basil to add color and a fresh burst of flavor.
Instructions
- Prepare the potatoes: Begin by cutting the potatoes in half, ensuring they’re all roughly the same size. This will help them cook evenly. Place them in a pan of salted boiling water. Let the potatoes cook for about 20-25 minutes until they’re tender and easily pierced with a fork.
- Make the pesto: While the potatoes are cooking, it’s time to make the pesto. In a food processor, combine the fresh basil, pine nuts, nutritional yeast (or vegan parmesan), lemon juice, garlic, and salt. Pulse until the pine nuts are broken down and the basil is finely chopped.
- Add olive oil: With the food processor running, slowly pour in the olive oil. Continue blending until the mixture turns into a smooth, thick pesto. Taste and adjust seasoning as needed.
- Cool the potatoes: Once the potatoes are cooked, drain them and rinse them under cold water to cool them down. This step prevents the potatoes from overcooking and helps them maintain their shape.
- Mix the salad: Transfer the cooled potatoes to a large bowl. Add the freshly made pesto, vegan mayonnaise, lemon zest, and a generous amount of freshly cracked black pepper. Gently toss the potatoes in the sauce with a large spoon, or lift the bowl and toss to combine the ingredients.
- Top the salad: Once the salad is fully mixed, top it with toasted pine nuts, extra basil, and a sprinkle of black pepper. The toasted pine nuts add a nice crunch, while the fresh basil gives the dish an aromatic lift.
- Serve: Serve the pesto potato salad immediately, or store it in the fridge for 3-4 days in an airtight container. It’s delicious both cold and at room temperature.
Notes
- How to tell if potatoes are cooked: To check if the potatoes are cooked through, insert a fork into the largest potato. If it slides in easily, the potatoes are done. If there’s resistance, let them cook a bit longer.
- Adjusting flavors: Taste the pesto before mixing it with the potatoes. If you like a stronger lemon flavor, add more lemon juice or zest. If you prefer a cheesier taste, add extra nutritional yeast or vegan parmesan.
- Substitute the mayonnaise: If you don’t have vegan mayonnaise, you can use regular mayonnaise. Alternatively, you could use Greek yogurt for a lighter version.
- How to store leftovers: If you have leftovers, store the salad in an airtight container in the fridge for up to 3-4 days. The flavors tend to develop even more after sitting in the fridge overnight!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
I’ll never forget the first time I made this pesto potato salad for a family gathering. The weather was warm, the grill was sizzling, and I wanted to bring something fresh and vibrant to the table. After experimenting with a few different recipes, I decided to try this creamy pesto version, and it was an instant hit. Not only was it easy to make, but the flavor combination was so unique and delicious that it quickly became a staple at our gatherings.
Whether you’re hosting a summer BBQ, a picnic, or simply want to elevate a weeknight dinner, this pesto potato salad is your answer. With a homemade vegan pesto sauce that’s zesty, nutty, and full of flavor, it’s bound to be a crowd-pleaser. Plus, it’s incredibly simple to prepare, making it the perfect recipe for beginner cooks who want something delicious without spending hours in the kitchen.
Why This Recipe is Perfect for Beginners
This pesto potato salad is perfect for beginner cooks for several reasons. First and foremost, it’s super easy to make, with only a few simple steps involved. The ingredients are straightforward and don’t require any special cooking techniques. The most complex part of this recipe is boiling the potatoes and blending the pesto, both of which are beginner-friendly tasks. Plus, the recipe is very forgiving—you can make adjustments based on what you have in your kitchen and still end up with a tasty dish.
In addition, this potato salad is a great choice for those looking for a healthier, plant-based side dish. The pesto is made with fresh basil, pine nuts, nutritional yeast (or vegan parmesan), and olive oil, making it not only flavorful but also packed with nutrients. The use of vegan mayonnaise keeps it light, and the fresh lemon juice adds a burst of brightness. If you’re looking to serve something that’s both healthy and indulgent, this pesto potato salad fits the bill perfectly.
Ingredients and Preparation
For this pesto potato salad, we’ll need the following ingredients:
- 1 kg (2.2 lbs) new potatoes – You can use any baby or new potatoes. I recommend using varieties like jersey royals or British gems for their smooth texture and rich flavor.
- 30g (1 cup) fresh basil – Fresh basil is the key to a vibrant pesto. You can substitute with other herbs like spinach or arugula for a different flavor profile, but basil is a classic choice.
- 45g (1/3 cup) pine nuts – Pine nuts give the pesto a nice, nutty richness. If you don’t have pine nuts, you can use other nuts like cashews, walnuts, or almonds as alternatives.
- 3 tbsp nutritional yeast or vegan parmesan – Nutritional yeast adds a cheesy, savory flavor, making it perfect for a plant-based pesto. If you prefer a dairy option, you can swap it with regular parmesan cheese.
- 1/2 tsp salt – Salt is essential for bringing out the flavors in the pesto. You can adjust the amount depending on your taste preferences.
- 1 garlic clove – Garlic adds depth and flavor to the pesto. If you’re not a fan of raw garlic, you can roast it beforehand for a milder taste.
- Juice of half a lemon – Fresh lemon juice provides a refreshing tang that balances the richness of the pesto.
- 60 ml (1/4 cup) olive oil – Olive oil is used to make the pesto smooth and creamy. You can use a mild-flavored olive oil for a more subtle taste or extra virgin for a bolder flavor.
- 2 heaped tbsp vegan mayonnaise – This adds creaminess to the potato salad, making it rich without being overly heavy. You can substitute with regular mayonnaise if not following a vegan diet.
- 1 tbsp lemon zest – Lemon zest enhances the citrusy notes and gives the salad an extra layer of freshness.
- Black pepper – Freshly cracked black pepper adds a bit of heat and sharpness to the dish.
To top the salad:
- 3 tbsp toasted pine nuts – Toasting the pine nuts gives them an extra crunchy texture and a deeper, roasted flavor.
- Extra basil – Garnish with extra basil to add color and a fresh burst of flavor.
Step-by-Step Instructions
Follow these simple steps to create this mouthwatering pesto potato salad:
- Prepare the potatoes: Begin by cutting the potatoes in half, ensuring they’re all roughly the same size. This will help them cook evenly. Place them in a pan of salted boiling water. Let the potatoes cook for about 20-25 minutes until they’re tender and easily pierced with a fork.
- Make the pesto: While the potatoes are cooking, it’s time to make the pesto. In a food processor, combine the fresh basil, pine nuts, nutritional yeast (or vegan parmesan), lemon juice, garlic, and salt. Pulse until the pine nuts are broken down and the basil is finely chopped.
- Add olive oil: With the food processor running, slowly pour in the olive oil. Continue blending until the mixture turns into a smooth, thick pesto. Taste and adjust seasoning as needed.
- Cool the potatoes: Once the potatoes are cooked, drain them and rinse them under cold water to cool them down. This step prevents the potatoes from overcooking and helps them maintain their shape.
- Mix the salad: Transfer the cooled potatoes to a large bowl. Add the freshly made pesto, vegan mayonnaise, lemon zest, and a generous amount of freshly cracked black pepper. Gently toss the potatoes in the sauce with a large spoon, or lift the bowl and toss to combine the ingredients.
- Top the salad: Once the salad is fully mixed, top it with toasted pine nuts, extra basil, and a sprinkle of black pepper. The toasted pine nuts add a nice crunch, while the fresh basil gives the dish an aromatic lift.
- Serve: Serve the pesto potato salad immediately, or store it in the fridge for 3-4 days in an airtight container. It’s delicious both cold and at room temperature.
Beginner Tips and Notes
- How to tell if potatoes are cooked: To check if the potatoes are cooked through, insert a fork into the largest potato. If it slides in easily, the potatoes are done. If there’s resistance, let them cook a bit longer.
- Adjusting flavors: Taste the pesto before mixing it with the potatoes. If you like a stronger lemon flavor, add more lemon juice or zest. If you prefer a cheesier taste, add extra nutritional yeast or vegan parmesan.
- Substitute the mayonnaise: If you don’t have vegan mayonnaise, you can use regular mayonnaise. Alternatively, you could use Greek yogurt for a lighter version.
- How to store leftovers: If you have leftovers, store the salad in an airtight container in the fridge for up to 3-4 days. The flavors tend to develop even more after sitting in the fridge overnight!
Serving Suggestions
While this pesto potato salad is a great side dish on its own, it pairs wonderfully with grilled meats, fish, or roasted vegetables. For a light and balanced meal, serve it alongside a simple green salad or grilled chicken skewers. If you’re looking for something extra, try drizzling a bit of balsamic glaze over the salad before serving for a tangy finish.
Engagement Features
I hope you give this pesto potato salad a try! It’s perfect for a variety of occasions, from casual weeknight dinners to holiday feasts. If you make it, I’d love to hear how it turned out! Leave a comment below sharing your experience, or tag me in your social media posts—let’s spread the love for this flavorful, easy-to-make side dish!