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Pesto Potato Salad

This Pesto Potato Salad combines creamy, tender potatoes with a fragrant and nutty pesto, making it a perfect side dish that pairs beautifully with grilled meats or as a light meal on its own.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 250kcal

Ingredients

Pesto Ingredients

  • 2 cups Fresh basil leaves No stems
  • ¼ cup Walnuts or pine nuts Can substitute with almonds or cashews
  • 1 clove Garlic
  • ½ cup Freshly grated parmesan cheese Use Italian hard cheese if vegetarian
  • ¼ teaspoon Ground black pepper
  • ½ teaspoon Salt
  • ½ cup Extra-virgin olive oil
  • 1 tablespoon Lemon juice

Potato Ingredients

  • 2 pounds Baby potatoes Halved or quartered

Instructions

  • Step 1: Prepare the Potatoes. Start by bringing a large pot of salted water to a boil. Once boiling, add in the baby potatoes. Cook for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly.
  • Step 2: Make the Pesto. While the potatoes are cooking, it’s time to whip up your pesto. In a food processor, add the fresh basil leaves, walnuts (or your choice of nuts), garlic, parmesan cheese, black pepper, and salt. Pulse the ingredients together to form a rough paste.
  • Step 3: Emulsify the Pesto. With the food processor still running, slowly drizzle in the extra-virgin olive oil and lemon juice. Continue processing until the pesto reaches your desired consistency. Taste and adjust the seasoning, if necessary.
  • Step 4: Combine the Ingredients. In a large mixing bowl, add the warm potatoes and pour the pesto over them. Gently fold the potatoes into the pesto until they are evenly coated. Be careful not to break the potatoes; you want them to remain whole and intact.
  • Step 5: Chill and Serve. Let the salad sit for at least 30 minutes so the flavors can meld together. For an even more refreshing experience, chill the salad in the refrigerator for a couple of hours before serving. Garnish with extra parmesan cheese and a few basil leaves for presentation, and enjoy your flavorful Pesto Potato Salad!

Equipment

  • Large Pot
  • Food Processor
  • Mixing Bowl

Notes

For best flavor, use freshly grated parmesan cheese rather than pre-grated cheese. Store leftovers in an airtight container in the refrigerator for about 3 days.