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–+ servings
Pesto Potato Salad

Vibrant Pesto Potato Salad That's Perfect for Summer Gatherings

Enjoy a refreshing Pesto Potato Salad, a creamy vegan twist on a classic dish that's perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 500 grams New Potatoes Tender base for the salad.
  • to taste Black Pepper Freshly ground for better flavor.
For the Pesto
  • 2 cups Fresh Basil Use fresh, not dried.
  • 1/4 cup Pine Nuts (toasted) Can substitute with walnuts or sunflower seeds.
  • 2 cloves Garlic Use fresh garlic or roasted garlic for sweetness.
  • 2 tablespoons Lemon Juice Freshly squeezed for optimal taste.
  • 1/3 cup Olive Oil Use high-quality extra virgin olive oil.
  • 2 tablespoons Nutritional Yeast or Vegan Parmesan Imparts a cheesy flavor.
For the Creaminess
  • 1/2 cup Vegan Mayonnaise Can substitute with tahini or more olive oil.
  • 1 tablespoon Lemon Zest Freshly grated for maximum flavor.

Equipment

  • Large pot
  • Food Processor
  • large bowl
  • Spoon

Method
 

Step-by-Step Instructions for Pesto Potato Salad
  1. Cut the new potatoes in half and place them in a large pot of salted boiling water. Cook for 20-25 minutes until fork-tender, then drain and cool.
  2. In a food processor, combine fresh basil, toasted pine nuts, nutritional yeast, garlic, lemon juice, and a pinch of salt. Pulse until finely chopped, then drizzle in olive oil until smooth.
  3. Transfer cooled potatoes to a large bowl. Fold in the pesto, vegan mayonnaise, lemon zest, and black pepper, mixing gently.
  4. Garnish with extra toasted pine nuts and chopped basil. Serve immediately or refrigerate for up to 4 days.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 150mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 700IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freezing is not recommended due to texture changes.

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