Name: Pesto Potato Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 3 tbsp toasted pine nuts; Extra basil for garnish; 1 kg new potatoes; 30g fresh basil; 45g pine nuts; 3 tbsp nutritional yeast or vegan parmesan; 1/2 tsp salt; 1 garlic clove; Juice of half a lemon; 60 ml olive oil; 2 heaped tbsp vegan mayonnaise; 1 tbsp lemon zest; Black pepper to taste

why make this recipe

Pesto Potato Salad is a fresh and flavorful dish that combines the heartiness of potatoes with the vibrant taste of pesto. It’s perfect for summer barbecues, potlucks, or simple weeknight dinners. This recipe is not only easy to prepare but also a delightful way to enjoy the health benefits of potatoes and basil. Plus, it’s vegan and can be made in advance, making it a great choice for those looking for delicious plant-based meals.

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how to make Pesto Potato Salad

Ingredients:

3 tbsp toasted pine nuts
Extra basil for garnish
1 kg / 2.2 lbs new potatoes
30g / 1 cup fresh basil
45g / 1/3 cup pine nuts
3 tbsp nutritional yeast or vegan parmesan
1/2 tsp salt
1 garlic clove
Juice of half a lemon
60 ml / 1/4 cup olive oil
2 heaped tbsp vegan mayonnaise
1 tbsp lemon zest
Black pepper to taste

Directions:

Cut the new potatoes in half to ensure they are all roughly the same size. Place them into a pan of salted boiling water and cook for 20-25 minutes until they are soft throughout.
While the potatoes are boiling, prepare the pesto. In a food processor, combine the fresh basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt. Blend until the pine nuts are finely broken and the basil is chopped well.
Continue blending while slowly pouring in the olive oil, until the mixture becomes smooth and creamy, creating the pesto.
Once the potatoes are cooked, drain them and run them under cold water to cool.
In a large bowl, place the cooled potatoes and add the pesto, vegan mayonnaise, lemon zest, and a generous amount of crushed black pepper. Gently mix to coat the potatoes well. You can use a large spoon or toss the bowl to combine the ingredients.
Top the salad with the toasted pine nuts, extra basil, and more black pepper if desired.
Serve immediately or store in an airtight container in the fridge for 3-4 days.

how to serve Pesto Potato Salad

Pesto Potato Salad is best served fresh but can be enjoyed cold from the fridge as well. You can dish it up on a festive table or serve it alongside grilled vegetables or proteins during a summer feast. Its vibrant colors and delicious flavor make it a fantastic addition to any meal.

how to store Pesto Potato Salad

To store your Pesto Potato Salad, make sure it’s in an airtight container. It will keep well in the refrigerator for about 3-4 days. Just give it a gentle stir before serving again, and feel free to add a splash of olive oil or lemon juice if it seems a bit dry.

tips to make Pesto Potato Salad

Make sure you use fresh basil for the best flavor in your pesto.
Toast the pine nuts before adding them to the pesto for additional crunch and nuttiness.
Adjust the amount of garlic according to your taste – add more for a stronger flavor or less if you prefer it mild.
Feel free to experiment with adding other ingredients, like cherry tomatoes or bell peppers, for added color and nutrition.

variation

For a different take, you can replace the potatoes with quinoa or couscous. This gives a lighter texture while keeping the vibrant flavors of the pesto. You can also add cooked asparagus or green beans for extra veggies.

FAQs

1. Can I use other nuts for the pesto?
Yes! You can substitute pine nuts with walnuts, almonds, or cashews based on what you have on hand.

2. Is this recipe gluten-free?
Yes, Pesto Potato Salad is gluten-free. Just ensure that your nutritional yeast and other added ingredients are labeled gluten-free.

3. Can I make the pesto in advance?
Absolutely! You can prepare the pesto a day ahead. Just store it in the refrigerator in an airtight container to keep it fresh.