Homemade chive pesto potato salad recipe made with onion chives and toasted pumpkin seeds dressing. Quick, easy and vegan!
I’m really fond of chive pesto potatoes, so much so it got me growing my own chives year round. It’s also nice tossed with pasta like fluffy gnocchi or used to coat thick slices of juicy heirloom tomatoes. So delicious you guys!
If chives just aren’t your thing you can of course make a classic basil pesto, use spinach, kale, mint or arugula instead.
Chive Pesto Potato Salad Add Ins:
Chive Pesto Potato Salad
- 1 bunch fresh onion chives
- 1/4 cup pumpkin seeds / pepitas (toasted)
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice or red wine vinegar +more to taste
- 1 tbsp water
- 2 lb baby golden potatoes (or fingerlings)
- 1 pinch sea salt -to taste
- 2 tbsp fresh dill for garnish (optional)
- Rinse and scrub the potatoes well then cut them in half. Add them to a large pot covered with cold water. Bring to a simmer on medium high heat and season generously with a good pinch of sea salt. Boil until al dente (about 8 minutes) then drain in a colander. Take good care not to overcook the potatoes, we want them to hold in piece and not fall apart.
- Allow the potatoes to cool off completely and dry off in their own steam.
- Meanwhile make the chive pesto sauce:
- Add the chives, pepitas, olive oil and red wine vinegar to the bowl of a food processor. Process until a rustic texture is achieved. Add some water if needed to loosen up the pesto sauce to your liking. a Season to taste with sea salt.
- Add the potatoes to a large mixing bowl and pour the pesto on top. Use a large spatula to carefully combine everything, preferably without breaking the potatoes.
- Serve at room temperature or chilled garnished with the fresh herbs and extra pepitas.