This Pesto Potato Salad is a delightful mix of flavors and textures that makes it an ideal side dish for any summer gathering. With its creamy homemade vegan pesto and zesty mayonnaise, this salad stands out at picnics, barbecues, and family dinners. It’s not just delicious; it’s also a vibrant addition to your table that everyone will love!
Why You’ll Love This Recipe
- Flavorful and Zesty: The homemade vegan pesto adds a burst of flavor that elevates the simple potato salad to something special.
- Quick and Easy: With just 25 minutes of total prep and cook time, you can whip this up in no time!
- Versatile Dish: Perfect for summer barbecues or as a comforting side during winter dinners, this salad fits any occasion.
- Nutritious Ingredients: Packed with fresh basil and healthy fats from olive oil, this salad is both tasty and good for you.
- Great for Meal Prep: Make it ahead of time and enjoy it cold or at room temperature throughout the week.
Tools and Preparation
To make your Pesto Potato Salad, having the right tools on hand will streamline your process. Here’s what you’ll need:
Essential Tools and Equipment
- Food processor
- Large pot
- Colander
- Mixing bowl
- Spoon
Importance of Each Tool
- Food processor: Essential for making the smooth, creamy pesto quickly without hassle.
- Large pot: A must-have for boiling the potatoes evenly so they cook perfectly.
- Colander: Helps drain the potatoes efficiently after cooking.
- Mixing bowl: Ideal for combining all ingredients without spilling.
Ingredients
This creamy pesto potato salad is the perfect summery side! With a homemade vegan pesto and mayonnaise sauce it’s zesty, nutty and full of flavour!
For the Salad Base
- 1 kg / 2.2lbs new potatoes
- 3 tbsp toasted pine nuts
- Black pepper
For the Pesto Sauce
- 30g / 1 cup fresh basil
- 45g / 1/3 cup pine nuts
- 3 tbsp nutritional yeast / vegan parmesan
- 1/2 tsp salt
- 1 garlic clove
- Juice of half a lemon
- 60 ml / 1/4 cup olive oil
For the Creamy Dressing
- 2 heaped tbsp vegan mayonnaise
- 1 tbsp lemon zest
- Extra basil
How to Make Pesto Potato Salad
Step 1: Prepare the Potatoes
Cut the potatoes in half so they are all roughly the same size. Place them in a pan of salted boiling water for 20-25 minutes until soft through.
Step 2: Make the Pesto
While the potatoes are boiling, make your pesto:
1. Add the fresh basil, pine nuts, nutritional yeast, garlic, lemon juice, and salt into a food processor.
2. Blend until the pine nuts are broken down and the basil is finely chopped.
3. Keep blending while slowly pouring in olive oil until it turns into a smooth pesto.
Step 3: Cool Down Potatoes
Once cooked, drain the potatoes and run them under cold water to cool them down quickly.
Step 4: Combine Ingredients
In a large bowl, add cooled potatoes along with your prepared pesto, vegan mayonnaise, lemon zest, and black pepper. Use a large spoon to gently coat everything together or toss to combine.
Step 5: Garnish
Top with toasted pine nuts and extra basil. Add some freshly cracked black pepper for an added kick!
Step 6: Serve or Store
Serve immediately or store in an airtight container in the fridge for up to 3-4 days. Enjoy your flavorful Pesto Potato Salad!
How to Serve Pesto Potato Salad
Pesto potato salad is a versatile dish that can elevate any meal. Whether you’re enjoying it at a picnic or serving it at a dinner party, there are many ways to present this delicious side.
Chill It for Extra Refreshment
- Serving the salad cold enhances its refreshing qualities. After preparing, let it chill in the fridge for at least an hour before serving.
Pair with Grilled Vegetables
- Grilled vegetables like zucchini or bell peppers complement the flavors of pesto perfectly. Their smoky taste balances the creaminess of the salad.
Add Protein for a Heartier Meal
- Incorporate protein by adding chickpeas or grilled tofu. This transforms your potato salad into a complete meal that’s satisfying and nutritious.
Garnish with Fresh Herbs
- Top your salad with extra fresh basil or parsley. This adds color and enhances the herbal notes of the pesto, making it visually appealing.
Serve in Lettuce Wraps
- For a fun twist, spoon the pesto potato salad into lettuce leaves. This creates a light and crunchy presentation that’s perfect for summer gatherings.
How to Perfect Pesto Potato Salad
To get the best flavor and texture from your pesto potato salad, follow these expert tips.
- Choose new potatoes: They have a waxy texture that holds up well during cooking and gives a creamy consistency.
- Make homemade pesto: Freshly blended pesto is more flavorful than store-bought versions and allows you to adjust ingredients to your liking.
- Let it marinate: Allowing the salad to sit for at least 30 minutes lets the flavors meld beautifully.
- Adjust seasoning: Taste before serving and adjust salt, lemon juice, or pepper as needed for optimal flavor.
- Use high-quality olive oil: A good quality olive oil enhances the overall taste of the pesto.
- Experiment with add-ins: Feel free to add sun-dried tomatoes or olives for an extra burst of flavor.
Best Side Dishes for Pesto Potato Salad
Pesto potato salad pairs well with various side dishes that complement its zesty flavor. Consider these options when planning your meal.
- Grilled Corn on the Cob: The sweetness of corn pairs nicely with the savory notes of pesto.
- Crispy Green Beans: Lightly sautéed green beans provide a crunchy contrast to the creamy potato salad.
- Classic Coleslaw: The tangy crunch of coleslaw balances out the richness of the potato salad.
- Garlic Bread: A slice of warm garlic bread is perfect for scooping up every last bit of your pesto potato salad.
- Roasted Asparagus: Tender asparagus adds elegance and complements the earthy flavors in your dish.
- Caprese Salad: Fresh tomatoes and mozzarella will enhance the Italian vibe while offering bright flavors.
- Quinoa Salad: A light quinoa salad with lemon dressing can add texture and nutrients to your meal.
- Fruit Salad: A refreshing fruit salad can cleanse your palate between bites of rich potato goodness.
Common Mistakes to Avoid
Making pesto potato salad can be simple, but there are common mistakes that can affect the final dish. Here are some tips to ensure your salad turns out perfectly.
- Skipping the salt: Not salting the boiling water can lead to bland potatoes. Always add a generous amount of salt to enhance the flavor.
- Overcooking the potatoes: Cooking potatoes for too long can make them mushy. Check for doneness after 20 minutes to ensure they remain firm yet tender.
- Neglecting to cool the potatoes: Adding hot potatoes directly to the dressing can cause it to separate. Rinse them under cold water after draining for a creamy texture.
- Not blending the pesto enough: Insufficient blending can leave large chunks of garlic or nuts. Ensure you blend until smooth for a well-integrated flavor.
- Forgetting garnishes: Skipping toppings like toasted pine nuts and extra basil can reduce visual appeal and flavor. Always remember to garnish before serving.
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Keep it in the refrigerator to maintain freshness.
Freezing Pesto Potato Salad
- Freezing is not recommended as it can alter the texture of the potatoes and dressing.
- If you must freeze, use an airtight container and consume within one month.
Reheating Pesto Potato Salad
- Oven: Preheat to 350°F (175°C). Spread on a baking tray and heat for 10-15 minutes until warm.
- Microwave: Place in a microwave-safe bowl and cover. Heat in intervals of 30 seconds, stirring in between until warmed through.
- Stovetop: Warm gently over low heat in a pan, stirring occasionally until heated through.
Frequently Asked Questions
Can I use store-bought pesto for my Pesto Potato Salad?
Yes, using store-bought pesto saves time. However, homemade pesto provides a fresher taste with customizable flavors.
How do I make my Pesto Potato Salad creamier?
To achieve a creamier texture, increase the amount of vegan mayonnaise or add more olive oil when blending the pesto.
Can I customize my Pesto Potato Salad?
Absolutely! You can add ingredients like cherry tomatoes, olives, or even diced cucumbers for added crunch and flavor.
What type of potatoes work best for this recipe?
New potatoes are ideal due to their waxy texture. However, you can also use Yukon Gold or red-skinned potatoes for similar results.
Final Thoughts
This creamy pesto potato salad is not just delicious; it’s also versatile! You can customize it with various add-ins to suit your taste. Whether served at a summer barbecue or as a side dish during dinner, this salad will impress everyone at your table. Give it a try and enjoy its vibrant flavors!
Pesto Potato Salad
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
Description
This Pesto Potato Salad is a vibrant and flavorful side dish perfect for summer gatherings. Featuring creamy homemade vegan pesto and zesty mayonnaise, it combines new potatoes with fresh basil and toasted pine nuts for a delightful texture and taste. Quick to prepare in just 25 minutes, this salad is versatile enough to shine at picnics, barbecues, or family dinners. Not only does it look stunning on your table, but it’s also packed with nutritious ingredients that everyone will love!
Ingredients
- 1 kg new potatoes
- 30g fresh basil
- 3 tbsp toasted pine nuts
- 2 heaped tbsp vegan mayonnaise
- Juice of half a lemon
- Olive oil
- Garlic clove
Instructions
- Prepare the Potatoes: Halve the new potatoes and boil them in salted water for 20-25 minutes until tender.
- Make the Pesto: In a food processor, blend basil, pine nuts, nutritional yeast, garlic, lemon juice, and salt. Slowly add olive oil until smooth.
- Cool Potatoes: Drain the cooked potatoes and rinse them under cold water.
- Combine Ingredients: In a large mixing bowl, gently fold together the cooled potatoes, pesto, vegan mayonnaise, lemon zest, and black pepper.
- Garnish & Serve: Top with extra basil and toasted pine nuts. Enjoy immediately or chill in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: For added texture and flavor, consider mixing in cherry tomatoes or olives. This salad can be served cold or at room temperature for maximum freshness.