This creamy Pesto Potato Salad is an ideal summery side dish that shines at any gathering. With a homemade vegan pesto and a zesty mayonnaise sauce, this salad is not only vibrant but also packed with flavor. Perfect for barbecues, picnics, or potlucks, it’s both filling and refreshing, making it a standout option for various occasions.
Why You’ll Love This Recipe
- Quick to Prepare: In just 25 minutes, you can whip up this delightful salad.
- Flavorful & Zesty: The combination of fresh basil and lemon gives it a bright taste that’s sure to please.
- Vegan-Friendly: Made with plant-based ingredients, this salad caters to those following a vegan lifestyle.
- Versatile Side Dish: Pair it with grilled veggies, tofu, or your favorite main course for a complete meal.
- Make-Ahead Option: This salad stores well in the fridge for 3-4 days, making it perfect for meal prep.
Tools and Preparation
Before diving into the cooking process, having the right tools will make your experience smoother.
Essential Tools and Equipment
- Food processor
- Large pot
- Large bowl
- Colander
- Measuring cups and spoons
Importance of Each Tool
- Food processor: Essential for blending the pesto quickly and efficiently.
- Large pot: Allows ample space to boil potatoes evenly.
- Colander: Helps drain the potatoes effectively after cooking.
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
- 1 kg / 2.2lbs new potatoes
- 3 tbsp toasted pine nuts
- Extra basil
For the Pesto
- 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 Dressing
- 2 heaped tbsp vegan mayonnaise
- 1 tbsp lemon zest
- Black pepper
How to Make Pesto Potato Salad
Step 1: Boil the Potatoes
Cut the potatoes in half so they are all roughly the same size. Place them in a large pot of salted boiling water for 20-25 minutes until soft through.
Step 2: Prepare the Pesto
While the potatoes are boiling, make your pesto. Add the fresh basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt into your food processor. Blend until the pine nuts are broken down and the basil is finely chopped.
Step 3: Combine Ingredients
Continue blending while slowly pouring in the olive oil until you achieve a smooth consistency.
Step 4: Cool the Potatoes
Once the potatoes are cooked through, drain them using a colander and run under cold water to cool them down.
Step 5: Mix Everything Together
In a large bowl, combine the cooled potatoes with your freshly made pesto, vegan mayonnaise, lemon zest, and a generous amount of crushed black pepper. Use a large spoon to gently coat the potatoes in the sauce or lift the bowl and toss to combine thoroughly.
Step 6: Garnish
Top your salad with toasted pine nuts and extra basil along with black pepper!
Step 7: Serve or Store
Serve immediately or store in an air-tight container in your fridge for up to 3-4 days. Enjoy your delicious Pesto Potato Salad!
How to Serve Pesto Potato Salad
Pesto potato salad is a versatile dish that can complement many meals. Here are some creative ways to serve this delightful salad, ensuring it shines at your table.
As a Standalone Dish
- This creamy salad can be enjoyed on its own as a light lunch or picnic option. Its rich flavors make it satisfying without the need for additional sides.
With Grilled Vegetables
- Pair your pesto potato salad with grilled vegetables for a delicious and colorful meal. The smoky flavor of grilled zucchini and bell peppers contrasts beautifully with the zesty salad.
Alongside Vegan Burgers
- Serve this salad next to your favorite vegan burgers. The creamy texture of the potato salad balances out the hearty flavors of the burger.
At a Summer Barbecue
- Bring this dish to summer barbecues as a refreshing side. It will be a hit among guests looking for something flavorful and unique.
Topped with Extra Fresh Herbs
- Garnish your pesto potato salad with extra basil or parsley for an aromatic touch. This adds freshness and visual appeal to the dish.
With Crusty Bread
- Enjoy your pesto potato salad with slices of crusty bread. The bread is perfect for scooping up the creamy goodness of the salad.
How to Perfect Pesto Potato Salad
To elevate your pesto potato salad, consider these helpful tips that ensure delicious results every time you prepare it.
- Use Fresh Ingredients: Fresh basil and quality olive oil enhance the flavor of your pesto, making your potato salad taste vibrant and lively.
- Adjust Consistency: If the pesto is too thick, add more olive oil gradually until you reach your desired consistency for coating the potatoes.
- Season Well: Taste before serving; adjust salt and pepper to make sure each bite is perfectly seasoned.
- Cool Potatoes Properly: After boiling, let the potatoes cool completely before mixing in other ingredients. This helps prevent them from becoming mushy.
- Experiment with Nuts: Try using different nuts like walnuts or cashews in your pesto for varied flavors and textures.
- Add Veggies: For extra nutrition, mix in chopped cherry tomatoes or diced cucumbers into the salad before serving.
Best Side Dishes for Pesto Potato Salad
This creamy pesto potato salad pairs wonderfully with various side dishes. Here are some great options to consider:
- Grilled Corn on the Cob: Sweet corn complements the nutty flavors of the salad and adds a crunchy texture.
- Cucumber Salad: A refreshing cucumber salad brings brightness to your meal and balances the richness of the potato salad.
- Roasted Asparagus: Tender roasted asparagus provides a healthy side that enhances any summer gathering.
- Chickpea Salad: A protein-rich chickpea salad can round out your meal while adding another layer of flavor.
- Caprese Skewers: These skewers offer fresh mozzarella and tomatoes, providing a classic Italian flavor that pairs well with pesto.
- Quinoa Pilaf: A light quinoa pilaf adds fiber and protein, making it an excellent companion to this hearty potato dish.
- Stuffed Bell Peppers: Colorful stuffed peppers filled with grains or lentils create an attractive presentation alongside your potato salad.
- Garlic Bread: Crunchy garlic bread is always a crowd-pleaser that complements the creamy texture of pesto potato salad beautifully.
Common Mistakes to Avoid
Making Pesto Potato Salad can be simple, but there are a few common mistakes that might affect the final dish. Here are some tips to ensure your salad turns out perfect.
- Using old potatoes: Always choose fresh new potatoes for the best texture and taste. Wrinkled or soft potatoes can alter the salad’s quality.
- Skipping the cooling step: After boiling, it’s essential to cool the potatoes with cold water. This prevents them from becoming mushy when combined with pesto.
- Not adjusting seasoning: Taste your pesto and potato mixture before serving. You may need to add more salt or pepper for enhanced flavor.
- Over-blending pesto: Be cautious not to over-process the pesto. It should remain slightly textured and not turn into a paste.
- Neglecting toppings: Forgetting to add toasted pine nuts and extra basil can rob your salad of its delightful crunch and freshness.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Ensure the salad is completely cooled before sealing to prevent moisture buildup.
Freezing Pesto Potato Salad
- It’s best not to freeze this salad as it can change texture after thawing.
- If necessary, freeze individual portions in freezer-safe containers for up to a month.
Reheating Pesto Potato Salad
- Oven: Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet and warm for about 10 minutes.
- Microwave: Place in a microwave-safe bowl. Heat in short intervals, stirring occasionally, until warm.
- Stovetop: Add a splash of water or broth to a pan over low heat. Stir frequently until warmed through.
Frequently Asked Questions
Can I make Pesto Potato Salad ahead of time?
Yes, you can prepare this salad a day in advance. Just store it in the fridge to allow flavors to meld.
What variations can I try with Pesto Potato Salad?
Feel free to mix in other vegetables like cherry tomatoes or green beans for added color and nutrients.
How do I adjust this recipe for larger servings?
Simply double or triple the ingredients while keeping the same ratios for the sauce and seasonings.
Is Pesto Potato Salad suitable for vegan diets?
Absolutely! This recipe is entirely plant-based, using vegan mayonnaise and nutritional yeast instead of cheese.
Final Thoughts
This creamy Pesto Potato Salad is a delightful side dish perfect for summer gatherings. Its zesty flavor profile is not only refreshing but also versatile; you can easily customize it by adding various vegetables or using different nuts in the pesto. Give it a try at your next meal and impress your guests with this tasty treat!
Creamy Pesto Potato Salad
Elevate your summer gatherings with this vibrant and creamy Pesto Potato Salad, featuring a homemade vegan pesto that adds a burst of flavor to tender new potatoes. Perfect for barbecues, picnics, or potlucks, this salad combines the freshness of basil with a delightful zesty dressing, making it a satisfying yet refreshing side dish. Quick to prepare in just 25 minutes, it’s ideal for meal prep and can be enjoyed on its own or paired with grilled veggies or vegan burgers. With its rich textures and bright flavors, this salad is bound to impress at any occasion.
- Total Time: 35 minutes
- Yield: Serves about 6 people 1x
Ingredients
- 1 kg new potatoes
- 30g fresh basil
- 45g pine nuts
- 3 tbsp nutritional yeast
- 2 heaped tbsp vegan mayonnaise
- Juice of half a lemon
- Olive oil
Instructions
- Boil the potatoes in salted water for 20-25 minutes until soft; drain and cool under cold water.
- In a food processor, combine fresh basil, pine nuts, nutritional yeast, garlic, lemon juice, and salt; blend until finely chopped.
- Gradually add olive oil while blending until smooth.
- In a large bowl, mix cooled potatoes with pesto, vegan mayonnaise, lemon zest, and black pepper until well combined.
- Garnish with toasted pine nuts and extra basil before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling/Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 256
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor. Adjust pesto consistency with more olive oil if needed. For added nutrition, consider mixing in chopped cherry tomatoes or diced cucumbers.