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
Scale
- 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.