Pesto Potato Salad
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.
- 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
Instructions
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Cut the warm potatoes into bite-sized pieces and place them in a large bowl.
- In a small bowl, combine the pesto, lemon juice (or vinegar), and olive oil to thin, if needed. Add minced garlic if using.
- Pour the pesto dressing over the potatoes and toss gently to coat evenly.
- Add cherry tomatoes if using and mix to combine.
- Season with salt and black pepper to taste.
- 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
Find it online: https://thefamilycooking.com/pesto-potato-salad/
