Pesto Potato Salad

This pesto potato salad is a refreshing, vibrant dish that pairs hearty potatoes with a zesty homemade pesto dressing. It’s an easy-to-make recipe that serves as a great side for summer gatherings, BBQs, or any meal, bringing a pop of color and a burst of flavor to your table.

Why You’ll Adore This Pesto Potato Salad

1. Fresh and Flavorful: Forget about the usual mayo-filled potato salad. This recipe pairs earthy potatoes with fresh and bright pesto, for a fun alternative.
2. Simple to Make: This dish is all about simplicity, with easy-to-find ingredients and clear steps. Even kids can join in the fun of making it.
3. A Healthy Choice: This salad isn’t just good-looking. Loaded with nutrient-dense potatoes and the antioxidant-rich pesto, it’s a hearty and healthy option.

Ingredients In Pesto Potato Salad

Here’s what you’ll need for this delicious pesto potato salad:

• Potatoes: The star of our show. You can use Red, Yukon Gold, or Russet potatoes. Each brings a unique texture and flavor to the salad.
• Pesto: Homemade or store-bought, either works. I never buy pesto, and always make my own using this delicious basil pesto recipe. If you’re using store-bought, make sure it’s high-quality for the best flavors.
• Parmesan cheese: You can’t make pesto without parmesan, it’s salty and delicious! If you’re vegetarian, go for Italian hard cheese instead.
• Nuts: Use any nut you have available. I used walnuts, but pine nuts are more traditional. Toast them lightly for added crunch and flavor. If you need a nut-free pesto, use pumpkin or sunflower seeds instead.
• Extra virgin olive oil, garlic, fresh lemon juice, salt and pepper.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Pesto Potato Salad

1. Prepare the Pesto: Combine the basil leaves, walnuts or nut of choice, and garlic in the bowl of a food processor and pulse until finely chopped. Add the Parmesan cheese, pepper, and salt, and pulse again to combine. With the processor running, slowly pour the olive oil through the feed tube until the pesto is thoroughly blended. Add the lemon juice and pulse again to combine. Set the pesto aside.

1. Cook the Potatoes: Place the baby new potatoes in a large pot and cover them with cold water by about 2 inches. Add a generous pinch of salt (this is important to season the potatoes). Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes. Be careful not to overcook them; they should be tender but still hold their shape.
2. Drain and Cool the Potatoes: Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes until they are cool enough to handle.

1. Combine the Potatoes and Pesto: Cut the cooled potatoes in half (or quarters if they are larger) and place them in a large mixing bowl. Add the pesto a little at a time, gently tossing until the potatoes are well coated. You may not need all of the pesto; use your judgment based on your preference for how “saucy” you want your salad.
2. Serve: The Pesto Potato Salad can be served warm or chilled. If not serving immediately, cover and refrigerate. Before serving, you might want to toss the salad again as the pesto can settle at the bottom.

Recipe Tips

• More Greens, More Goodness: Boost the health benefits and add a pop of color by adding blanched green beans or asparagus. Check out my quick guides on how to blanch green beans and how to blanch asparagus.
• Pesto: You can either do basil pesto or carrot top pesto that is also delicious, and fun to make!
• Let your potatoes cool down a little before mixing them with the pesto. This helps to keep the potatoes intact and prevents the pesto from getting too runny because of the heat.
• Mix It Up: Have fun with this recipe. If you’re feeling adventurous, adding boiled eggs can turn this side dish into a satisfying meal, similar to the classic Nicoise salad.

Storing Tips

Keeping your pesto potato salad fresh is easy. Just pop it in an airtight container and place it in the fridge. This dish tastes even better the next day as the flavors have more time to blend and get to know each other. Remember to eat it within three days to enjoy its peak freshness and flavor.

What to Serve with Pesto Potato Salad

This pesto potato salad is my go-to side for a variety of grilled dishes. Pair it with my Perfect Grilled Steak, Beer Can Chicken, or Smoked Brisket for a hearty meal. It’s also an excellent match with seafood favorites like Grilled Shrimp, Grilled Shrimp Kabobs, or Grilled Salmon.

For poultry dishes, try it with Smoked Whole Chicken, Turkey Burgers, or Grilled Chicken Tenders. Trust me, this pesto potato salad adds a zesty touch to any meal!

Recipe FAQs

You’re now fully equipped to make the best pesto potato salad ever! This simple, refreshing, flavor-packed side dish is going to be a huge hit at your next summer gathering, picnic, or BBQ.

Once you’ve given it a try, I can’t wait to hear what you think! Be sure to rate and review this recipe and share your thoughts. And don’t forget to pin this recipe on Pinterest!