Pesto Potato Salad

Why You’ll Love This Recipe

Pesto Potato Salad brings a burst of fresh flavor to the table with minimal ingredients. It’s a great alternative for those who prefer to avoid mayo and love Italian-inspired dishes. The pesto dressing coats each potato perfectly, offering both creaminess and a punch of herb flavor. It’s also quick to prepare, easy to customize, and ideal for both warm and cold servings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or Yukon Gold potatoes
• Basil pesto (store-bought or homemade)
• Extra virgin olive oil (if thinning pesto)
• Lemon juice or white wine vinegar
• Garlic, minced (optional)
• Cherry tomatoes, halved (optional)
• Pine nuts or chopped walnuts (optional topping)
• Fresh basil or parsley for garnish
• Salt and black pepper to taste

Directions

1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
2. Cut the warm potatoes into bite-sized pieces and place them in a large bowl.
3. In a small bowl, mix pesto with lemon juice (or vinegar) and a splash of olive oil to make it more pourable, if needed.
4. Pour the pesto dressing over the warm potatoes and gently toss to coat evenly.
5. Add cherry tomatoes if using, and mix to combine.
6. Taste and season with salt and pepper as needed.
7. Garnish with pine nuts and fresh herbs before serving.

Servings and timing

This recipe serves approximately 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use arugula or spinach pesto instead of basil for a peppery twist.
• Add green beans, asparagus tips, or peas for extra color and texture.
• Toss in mozzarella pearls or grated Parmesan for added richness.
• Make it vegan by using dairy-free pesto or making your own with nutritional yeast.
• Add grilled chicken or white beans to make it a complete meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad is best served cold or at room temperature. There is no need to reheat. Before serving, stir gently and add a bit of olive oil or fresh pesto if the salad has dried out.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works great. Choose one with high-quality ingredients for the best flavor.

Is this potato salad vegan?

It can be if you use a vegan pesto that doesn’t contain cheese.

Do I have to peel the potatoes?

No, thin-skinned potatoes like baby or Yukon Gold can be used unpeeled for added texture and nutrients.

Can I make this salad ahead of time?

Yes, it can be made several hours ahead or even the night before. The flavor improves as it sits.

What can I serve with pesto potato salad?

It pairs well with grilled meats, sandwiches, or vegetarian dishes like roasted vegetables or tofu.

Can I use other herbs in the pesto?

Yes, you can add or substitute herbs like parsley, cilantro, or mint for a unique flavor.

How do I thin out thick pesto?

Add a splash of olive oil or lemon juice until it reaches the desired consistency.

Is this salad gluten-free?

Yes, it is naturally gluten-free, but double-check that your pesto is gluten-free if store-bought.

Can I use sweet potatoes instead?

Yes, though the flavor will be sweeter and the texture a bit softer. Still delicious with pesto.

How long can this salad sit out?

It can sit at room temperature for up to 2 hours, making it ideal for outdoor gatherings.

Conclusion

Pesto Potato Salad is a fresh, flavorful take on the classic potato salad, offering creamy texture and herbaceous depth without the need for mayo. Quick to prepare and endlessly customizable, it’s a vibrant side dish that complements almost any meal. Whether you’re looking for something new for your next cookout or a simple weekday side, this pesto-packed salad is a winning choice.

Pesto Potato Salad

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Pesto Potato Salad is a vibrant, creamy, mayo-free side dish made with tender potatoes tossed in a fresh basil pesto dressing. This Italian-inspired salad is perfect for summer meals, cookouts, or as a light vegetarian main course.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Boiled
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 pounds baby potatoes or Yukon Gold potatoes
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tablespoon lemon juice or white wine vinegar
• 1 tablespoon extra virgin olive oil (if thinning pesto)
• 1 clove garlic, minced (optional)
• 1 cup cherry tomatoes, halved (optional)
• 2 tablespoons pine nuts or chopped walnuts (optional topping)
• 2 tablespoons fresh basil or parsley, chopped, for garnish
• Salt and black pepper to taste

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Instructions

1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
2. Cut the warm potatoes into bite-sized pieces and place them in a large bowl.
3. In a small bowl, combine the pesto, lemon juice (or vinegar), and olive oil to thin, if needed. Add minced garlic if using.
4. Pour the pesto dressing over the potatoes and toss gently to coat evenly.
5. Add cherry tomatoes if using and mix to combine.
6. Season with salt and black pepper to taste.
7. Garnish with pine nuts and fresh herbs before serving.

Notes

• Use vegan pesto to make the dish fully plant-based.
• Make ahead for deeper flavor—store chilled and stir before serving.
• To thin thick pesto, mix in a bit of olive oil or lemon juice.
• Serve cold or at room temperature; no reheating needed.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 2g
• Sodium: 260mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 5mg