Pesto Potato Salad

This pesto potato salad is perfect for summertime picnics, potlucks, and backyard barbecues! Featuring tender baby potatoes and homemade pesto, it’s packed with fresh, vibrant flavors everyone will love. Plus, this crowd-pleasing dish comes together in under 15 minutes!

When you want a herbaceous twist on classic dairy-free potato salad, this pesto potato salad should be your go-to recipe! It’s made with fresh veggies and dairy-free ingredients, making it a light yet satisfying option.

Why I Love This Recipe

You won’t believe how easy this pesto potato salad is to prepare! With minimal ingredients and cooking time required, it’s perfect for busy summer days when you don’t want to turn your house into a sauna.

The fresh basil pesto adds a burst of flavor that pairs incredibly well with tender baby Dutch potatoes. Plus, it’s super easy to customize!

You can add your favorite vegetable mix-ins, substitute my dairy-free pesto with spinach pesto or red pepper pesto, or switch up the garnishes. Use your imagination here!

Ingredients

Here’s a breakdown of everything you’ll need for this potato salad with pesto:

• Baby Dutch Potatoes: These small, creamy, tender potatoes are perfect for salads. Their thin skins don’t require peeling, which helps reduce the preparation time.
• Red Onion: Adds a sharp, zesty bite that balances the richness of the potatoes.
• Basil: Gives the pesto sauce a fresh, aromatic flavor. Use Genovese basil if possible.
• Olive Oil: Extra virgin olive oil provides a rich, smooth base for the pesto. Use extra virgin olive oil for the best results.
• Nutritional Yeast: Adds a cheesy flavor to the pesto while keeping it vegan. I always find the best place to find nutritional yeast is at my local bulk food store.
• Pine Nuts: Toasted pine nuts add a rich, nutty crunch essential for classic pesto flavors.
• Garlic: Adds robust, savory, and zesty notes to the pesto. Use fresh garlic cloves here!
• Lemon Juice: Use freshly squeezed lemon juice for a bright, tangy finish.
• Red Pepper Flakes: Adds a hint of heat to balance the flavors.

Substitutions

• Potatoes: You can use Yukon Gold potatoes instead of baby Dutch potatoes. This variety has a similar creamy texture but may require a slightly longer cooking time.
• Onion: If you don’t have red, use white or green onions for a milder flavor.
• Basil: Spinach and arugula are both delicious alternatives to basil. The flavor profile will be slightly more earthy and less aromatic, but just use the same total amount.
• Olive Oil: Avocado oil will also do the trick. For an oil-free version, use aquafaba.
• Nutritional Yeast: No nutritional yeast on hand? Use the same amount of vegan Parmesan for an equally rich and cheesy flavor profile.
• Pine Nuts: If pine nuts are unavailable or expensive, cashews, walnuts, pumpkin seeds, or sunflower seeds will work in a pinch. I suggest toasting them for an equally rich taste.
• Garlic: Garlic powder will work in a pinch, but I highly recommend fresh garlic. Use ¼-teaspoon for every fresh clove. 
• Lemon Juice: Apple cider or white wine vinegar will work in a pinch.

How to Make

Making this pesto potato salad couldn’t be easier! Just follow my tips and tricks for the most consistently delicious results.

Preparation

Thoroughly wash your baby Dutch potatoes and cut them into quarters. Rinse them under cold water to remove any excess starch. Peel and finely dice the red onion into uniform pieces.

Cooking

Step 1
In a large pot, submerge the quartered potatoes in salted boiling water. Cover the pot and cook them for 10 minutes until fork-tender. Keep the lid askew to allow steam to escape, which prevents the water from boiling over. Next, drain and rinse the potatoes under cold water to stop the cooking process, then set them aside to cool for about 10 minutes.

Step 2
While the potatoes are boiling, lightly toast the pine nuts in a dry pan over low heat until golden brown. Place the basil, olive oil, nutritional yeast, pine nuts, garlic, lemon juice, salt, and red pepper flakes into a food processor. Process the pesto, scraping down the sides as needed.

Step 4
Transfer the cooled potatoes to a mixing bowl. Pour the pesto over them and gently toss to coat them evenly with the sauce. Add the diced red onions to the bowl and gently toss everything again. Remember to toss the potatoes gently to ensure they remain intact!

Step 5
For a bit of heat and crunch, garnish your pesto potato salad with extra toasted pine nuts and a sprinkle of red pepper flakes before serving!

Expert Tip

Boiling the potatoes until they are just fork-tender and then immediately cooling them under cold water is a crucial step! This technique stops the cooking process and prevents the potatoes from becoming too soft and breaking apart once mixed with the other salad ingredients.

You’re aiming for firm yet tender potatoes, which will absorb the pesto sauce perfectly without becoming mushy. And remember to drain the potatoes thoroughly before tossing them in the pesto to help the sauce cling better.

Cooking Tips

• Uniform Potato Size: Cut the potatoes into uniform sizes to prevent some pieces from being overcooked while others remain undercooked.
• Season Generously: Potatoes can absorb a lot of seasoning! Remember to salt the boiling water generously and taste the salad before serving to adjust it as needed.
• Pulse the Pesto: Pulse the pesto in the food processor rather than blending it continuously to help maintain a slightly chunky texture.

Frequently Asked Questions

Storing

If you have leftover pesto potato salad, let it cool to room temperature before storing it to maintain the best flavor and texture.

Fridge
You can keep the salad in the fridge for up to 3 days. Once it has cooled, transfer it to an airtight container to keep it fresh.

Freezer
I don’t recommend freezing pesto potato salad since the potatoes will turn grainy once thawed.

Prep Ahead
You can prepare the salad a few hours in advance. For the best flavor, store it in the fridge and bring it to room temperature before serving.

More Vegan Salads