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Pesto Potato Salad

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

Scale
  • 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

  1. Boil the potatoes in salted water for 20-25 minutes until soft; drain and cool under cold water.
  2. In a food processor, combine fresh basil, pine nuts, nutritional yeast, garlic, lemon juice, and salt; blend until finely chopped.
  3. Gradually add olive oil while blending until smooth.
  4. In a large bowl, mix cooled potatoes with pesto, vegan mayonnaise, lemon zest, and black pepper until well combined.
  5. Garnish with toasted pine nuts and extra basil before serving.
  • Author: Emmeline
  • 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.

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