Pesto Potato Salad
A creamy and flavorful potato salad with fresh basil and a unique pesto that makes it a perfect side for any occasion.
Ingredients
For the Salad
- 1 kg new potatoes Cut in half for even cooking
- 3 tbsp vegan mayonnaise Can swap with regular mayonnaise if not vegan
- 1 tbsp lemon zest
- black pepper Crushed to taste
- 3 tbsp toasted pine nuts For topping
- extra basil For garnish
For the Pesto
- 30 g fresh basil About 1 cup
- 45 g pine nuts Or substitute with sunflower seeds if nut-free
- 3 tbsp nutritional yeast Or vegan parmesan
- 1/2 tsp salt
- 1 clove garlic
- 1/2 Juice of lemon
- 60 ml olive oil 1/4 cup
Instructions
Preparation
- 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.
Mixing
- 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.
Notes
This salad can be served warm or cold. It’s perfect for picnics and gatherings. Store in the fridge for up to 3-4 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 6gFat: 18gSaturated Fat: 3gSodium: 200mgFiber: 4gSugar: 2g
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