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Pesto Potato Salad
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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

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