This creamy pesto potato salad is a delightful dish that brings warmth and flavor to any table. With fresh basil and tender potatoes, it’s a perfect side for picnics or family dinners. Plus, it’s easy to make, even for beginners.

Why You Will Love This Pesto Potato Salad

This potato salad is not only tasty but also very simple to prepare. The creamy pesto gives it a fresh and unique flavor that everyone will enjoy. It uses basic ingredients you probably already have at home. This recipe is also great for gatherings. You can serve it warm or cold, making it versatile for any occasion.

How to Make Pesto Potato Salad

Making this salad is straightforward and fun. You’ll start by boiling the potatoes until they are tender. At the same time, you will whip up a delicious pesto in a food processor. After that, mix everything together, and your salad will be ready in no time!

What You Need

To make this lovely pesto potato salad, you will need the following ingredients:

1 kg / 2.2 lbs new potatoes
30 g / 1 cup fresh basil
45 g / 1/3 cup pine nuts
3 tbsp nutritional yeast or 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
3 tbsp toasted pine nuts (for topping)
Extra basil (for garnish)

Step-by-Step

Cut the potatoes in half so they are all roughly the same size.
Place them in a pan of salted boiling water for 20-25 minutes until soft.
While the potatoes are boiling, make the pesto.
Add basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt to a food processor.
Blend until the pine nuts are broken down and the basil is finely chopped.
Keep blending and slowly pour in the olive oil until smooth and creamy.
Once the potatoes are cooked, drain them and run under cold water to cool down.
Place the potatoes in a large bowl.
Add the pesto, vegan mayonnaise, lemon zest, and a generous amount of crushed black pepper.
Use a large spoon to gently coat the potatoes or toss everything together.
Top with toasted pine nuts and extra basil before serving.
Enjoy straight away or store in the fridge for up to 3-4 days.

How to Serve Pesto Potato Salad

This potato salad pairs wonderfully with grilled vegetables or a fresh green salad. It also makes a great side for BBQs and picnics. You can add some extra toppings, like cherry tomatoes or olives, for a little more flavor. It’s a crowd-pleaser that everyone will love!

How to Store Pesto Potato Salad

To keep your leftover salad fresh, store it in an airtight container in the fridge. It will last for about 3-4 days. If you want to make it ahead of time, you can prepare the salad and keep it in the fridge until you’re ready to serve. However, it’s best enjoyed fresh to maintain its creamy texture.

Recipe Tips

Timing: Make sure to test the potatoes with a fork. They should be soft but not mushy.
Texture: For a chunkier pesto, stop blending a little before it gets too smooth.
Ingredient swaps: If you’re nut-free, try sunflower seeds instead of pine nuts.
Seasoning: Adjust the garlic and lemon to taste based on your preference.
Make-ahead: This salad tastes great even the next day as the flavors meld together.

Variations & Swaps

Herbs: Try adding parsley or arugula for a different fresh taste.
Add Protein: Mix in chickpeas or diced grilled chicken for a heartier salad.
Creaminess: Use regular mayonnaise if you don’t need it to be vegan.

FAQs

Can I make this potato salad a day ahead?
Yes, this salad tastes even better when made a day in advance. Just store it in the fridge!

Can I freeze this salad?
It’s best not to freeze this salad as the potatoes can change texture once thawed.

What if I don’t have pine nuts?
You can use walnuts, almonds, or even sunflower seeds as alternatives.

What can I serve this salad with?
It pairs well with grilled meats, fresh bread, or even on its own as a light lunch.

How do I avoid mushy potatoes?
Keep an eye on them while boiling. Check with a fork for the right tenderness.