• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Society

easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society

  • Home
  • Recipes
  • Privacy Policy
  • Shop
  • Join VeggieSociety
  • Log In

Pesto Potato Salad Recipe

April 2, 2022 By florentina Leave a Comment

This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you.

Step into spring with this easy pesto potato salad recipe made with new potatoes, tons of fragrant basil and brightened up with a squeeze of fresh lemon. Vegan, better for you, naturally creamy, no mayo and gluten free.

Jump to Recipe

Pesto Potato Salad
go premium!Love recipes, hate ads?
$9.99/year. No ads.

Pesto Potato Salad

A healthier spin on the American classic, these homemade lemony pesto potatoes deliver heavenly flavors reminiscent of the Italian countryside on a hot summer day.

Irresistibly delicious and comforting, especially when served alongside an heirloom tomato salad and these crispy vegan chicken cutlets. That beautiful green color is just the perfect addition to a colorful Easter table!

Vegan Pesto Potato Salad

go premium!Love recipes, hate ads?
$9.99/year. No ads.

The Potatoes

New baby potatoes in any color or fingerlings would all be fabulous here. Stay away from russets, sweet potatoes or any large varieties that require too much cutting and get mashed easily. It’s important that the potatoes hold their shape nicely once cooked and can stand up to the thickness of  the pesto sauce. Instead of boiling you can opt for roasted baby potatoes instead.

About the Pesto Sauce

  • A classic homemade basil pesto is absolutely divine in this recipe. Personally I love going for a 50/50 mixture of basil and fresh onion chives when my containers are bursting over. It adds mild and sweet onion flavor, a great alternative to the more pungent garlic.
  • Variation – Alternatively you could experiment with an arugula or spinach mix, or rebel away with a sun dried tomato pesto with capers instead. Recipes are but a guide, go wild and you might just come up with an incredible flavor combination.

Serving Suggestions

  • Add Ins – steamed green beans or peas, grilled asparagus, cherry tomatoes, crispy tempeh bacon bits, capers, olives, pickled red onion.
  • Vegan Chicken
  • Seitan Jackfruit Ribs or Steaks
  • Veggie Burgers
  • Italian Tomato Salsa
  • Green Apple Coleslaw
  • Tomato Cucumber Basil Salad.

Pesto Potato Salad

go premium!Love recipes, hate ads?
$9.99/year. No ads.

Pesto Potato Salad
go premium!Love recipes, hate ads?
$9.99/year. No ads.
Print Pin

Pesto Potato Salad

This easy pesto potato salad recipe is made with new potatoes, tons of fragrant basil and brightened up with a squeeze of fresh lemon. Vegan, better for you, naturally creamy, no mayo and gluten free.
Course Side Dish
Cuisine Italian
Keyword Pesto Potato salad, pesto potatoes, plant based, vegan,
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 people
Calories 443kcal
Author Florentina

Ingredients

  • 2 lb baby new potatoes
  • 3 cups basil leaves (or 1/2 basil + 1/2 fresh chives)
  • 6 Tbsp extra virgin olive oil + more as needed
  • 1/3 cup toasted walnuts or pine nuts (almonds, macadamia nuts, pistachios or pepitas)
  • 1/2 lemon juiced
  • 2 cloves garlic grated
  • 1 pinch sea salt
US Customary - Metric

Instructions

  • Scrub and rinse the potatoes and cut them in half. Place in a heavy bottom pot and cover with cold water.
    2 lb baby new potatoes
  • Bring the potatoes to a boil then generously season them with a heavy pinch of sea salt, just like you would pasta water.
    2 lb baby new potatoes, 1 pinch sea salt
  • Cook for 10 to 15 minutes until a knife inserted in the center comes out without resistance, do not overcook. Drain in a colander and allow the potatoes to dry in their own steam.

Make the Pesto

  • Meanwhile add all the pesto ingredients to the bowl of a food processor and using the pulse button process until the sauce comes together but holds some texture. Drizzle in more olive oil if desired, taste and adjust seasonings with more lemon juice and sea salt.
    3 cups basil leaves, 6 Tbsp extra virgin olive oil, 1/2 lemon, 2 cloves garlic, 1 pinch sea salt, 1/3 cup toasted walnuts or pine nuts

Dress the Potatoes

  • Place the cooled baby potatoes in a salad bowl and scoop the pesto on top. Use a spatula and fold them together until nicely coated. Serve at room temperature alongside a tomato salad and maybe some vegan chicken.
    2 lb baby new potatoes

Notes

  • The Potatoes - New baby potatoes in any color or fingerlings would all work great. Stay away from russets or any large varieties that require too much cutting and get mashed easily. It's important that the potatoes hold their shape and can stand up to the pesto sauce. Instead of boiling you can opt for roasted baby potatoes instead.
  • About the Pesto Sauce - A classic homemade basil pesto is absolutely divine in this recipe. Personally I love going for a 50/50 mixture of basil and fresh onion chives when available. It adds mild and sweet onion flavor, a great alternative to the more pungent garlic. You could also go for an arugula or spinach mix, or rebel away with a sun dried tomato pesto instead. Go wild!
  • Add Ins - steamed green beans or peas, grilled asparagus, cherry tomatoes, crispy tempeh bacon bits, capers, olives, pickled red onion.

Nutrition

Calories: 443kcal | Carbohydrates: 42g | Protein: 7g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 25mg | Potassium: 1085mg | Fiber: 6g | Sugar: 2g | Vitamin A: 958IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 3mg

Environmental Information

Potato Recipes:

vegan deviled potatoes appetizers

Deviled Potatoes

Rustic Paprika Potatoes

Rustic Paprika Potatoes

Best Vegan Scalloped Potatoes

Vegan Scalloped Potatoes

 

go premium!Love recipes, hate ads?
$9.99/year. No ads.

Filed Under: Gluten Free, Plant-Based, Potato, Sauces, Sides, Vegan Recipes

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Previous Post: « Root Vegetable Soup Recipe
Next Post: Artichoke Pasta Salad Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

RECIPE INDEX

Recent Recipes

vegetable summer soup

Vegetable Summer Soup Recipe

vegan potato salad with dill

Vegan Potato Salad with Dill

Potato Dill Soup

Chunky Potato Dill Soup

lemon artichoke pasta salad

Artichoke Pasta Salad Recipe

Copyright © 2022 · Veggie Society