Pesto Potato Salad

Pesto Potato Salad kicks off any meal with a fresh twist that’s hard to resist. If you think potato salad has to be boring or drenched in mayo, this recipe will change your mind. It’s vibrant, full of flavor, and surprisingly easy to whip up. Ready to chat about how you can make this your new favorite side?

Why You Should Try This Pesto Potato Salad

Ever had a potato salad that leaves you wanting more? This one does. The pesto adds a herby punch that cuts through the starchiness of the potatoes perfectly. It’s a great way to shake up your usual BBQ or picnic spread. Plus, it’s a crowd pleaser that’s a bit unexpected your friends will definitely ask for the recipe.

Variations I’ve Tried And Loved

I’ve played around with this salad more times than I can count. Sometimes I toss in cherry tomatoes for a juicy burst. Other times, I add toasted pine nuts for crunch. Swapping basil pesto for sun-dried tomato pesto also gives it a smoky twist. Want it vegan? Just use a dairy-free pesto and skip any cheese toppings.

Adaly Kandice

Pesto Potato Salad

A vibrant and flavorful salad featuring pesto-coated potatoes perfect for any meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 280

Ingredients

  

• 2 pounds new potatoes, halved
• 1/2 cup basil pesto
• 1/4 cup chopped fresh basil
• 1/4 cup chopped red onion
• 1 tablespoon lemon juice
• to taste salt and pepper

Instructions

 

1. Place potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain and let potatoes cool slightly.
3. In a large bowl, toss the warm potatoes with basil pesto, fresh basil, red onion, and lemon juice.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.

Notes

Use new potatoes for the best texture and flavor. Adjust pesto amount based on preference. Can be served warm or chilled.

Serving The Pesto Potato Salad

This salad pairs beautifully with grilled chicken, fish, or even a veggie burger. It also holds up well in lunchboxes or potlucks since it doesn’t rely on mayo. Serve it chilled or at room temperature both ways work great. Ever tried it alongside a fresh green salad? The combo is a winner.

Helpful Tips for Pesto Potato Salad

• Use waxy potatoes like Yukon gold or red potatoes; they hold their shape better.
• Don’t overcook the potatoes or you’ll end up with mushy salad.
• If you make the salad ahead, keep the pesto separate and toss just before serving to keep it fresh.
• Taste as you go pesto can be salty, so adjust seasoning carefully.

Leftovers and Storage

Store leftover pesto potato salad in an airtight container in the fridge for up to 3 days. If it seems dry the next day, stir in a little more olive oil or a spoonful of pesto to freshen it up. Avoid freezing this salad since potatoes can get grainy and the pesto loses its punch.

Common Mistakes to Avoid

• Boiling potatoes too long until they fall apart.
• Using too much pesto at once, which can overpower the potatoes.
• Adding pesto while potatoes are cold, which makes it harder to coat evenly.
• Forgetting to season with salt and pepper pesto alone won’t do the trick.

Nutrition Facts (per serving)

• Calories: 280 kcal
• Carbohydrates: 35 g
• Protein: 6 g
• Fat: 12 g
• Fiber: 3 g
• Sugar: 3 g