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Pesto potato salad on a serving bowl garnished with toasted pine nuts.

Pesto Potato Salad

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving Size: 6
Author Puja Verma
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DESCRIPTION

This pesto potato salad is easy to make in less than 15 minutes with all fresh veggies and plant based ingredients. The dairy-free basil pesto adds a burst of flavor that pairs incredibly well with tender baby Dutch potatoes. A perfect light and satisfying option for the summer.

INGREDIENTS
  

Salad

  • 4 cups baby dutch potatoes quartered
  • 1 cup red onion diced

Pesto Sauce

  • 4 cups basil (loosely packed) fresh
  • ¾ cup olive oil  extra virgin
  • ⅓ cup nutritional yeast
  • ¼ cup pine nuts toasted
  • 8 cloves garlic
  • 2 tablespoon lemon juice freshly squeezed
  • 1 ½ teaspoon salt
  • ¼ teaspoon red pepper flakes

Garnish

  • ¼ cup pine nuts toasted
  • red pepper flakes

METHOD
 

  • Cut potatoes into ¼ slices, and rinse under cold water.
  • In a large pot, submerge potatoes in salted (about a tsp) boiling water and cover askew for 10 minutes. After 10 minutes, check to see if potatoes are fork tender and ready to remove from heat. If ready, then drain and rinse potatoes, and set aside to cool for 10 minutes.
  • While potatoes are boiling - Lightly toast ½ cup of pine nuts on low heat for 1-2 minutes. Move them around to toast evenly, and avoid burning.
  • Place all the pesto sauce ingredients (using only half of the toasted pine nuts) into a food processor. Pulse the mixture until it's all combined, scraping the sides down as needed. Taste and adjust any of the seasonings, if needed.
  • Once the boiled potatoes have cooled down, then transfer them into a mixing bowl.
  • Pour the pesto sauce over the potatoes, and gently toss till all the potatoes are evenly coated with the sauce. Add red onions, and gently toss again.
  • Garnish with the remaining toasted pine nuts, and red pepper flakes before serving.

NOTES

  • 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.

NUTRITION

Calories: 342kcal | Carbohydrates: 7g | Protein: 3g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Sodium: 585mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
Course: Salad, Side Dish
Cuisine: All, American, Italian
Keyword: pesto potato salad, potato salad with pesto
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