Pesto Potato Salad is a vibrant twist on the classic picnic dish, combining tender potatoes with the bold, herbaceous flavor of pesto. This light and flavorful salad replaces heavy mayonnaise with a refreshing blend of basil, garlic, and Parmesan cheese. Perfect for warm-weather gatherings, barbecues, or a simple side dish, this salad pairs wonderfully with grilled meats or vegetables. Easy to make and packed with fresh flavors, it’s sure to become a new favorite.
Ingredients
For the Salad:
- 2 lbs baby potatoes (or Yukon Gold potatoes), cut into bite-sized pieces
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup red onion, thinly sliced
- 2 tablespoons pine nuts, toasted (optional, for garnish)
For the Pesto:
- 2 cups fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 10–12 minutes. Drain and let them cool slightly.
- Make the Pesto: In a food processor, combine the basil, Parmesan cheese, pine nuts, garlic, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste.
- Combine the Salad: In a large mixing bowl, toss the warm potatoes with the pesto until evenly coated. Add the cherry tomatoes and red onion, tossing gently to combine.
- Garnish and Serve: Transfer the salad to a serving dish and sprinkle with toasted pine nuts, if desired. Serve warm, at room temperature, or chilled.
Pesto Potato Salad is a fresh and flavorful alternative to traditional potato salads, offering a zesty and aromatic twist. It’s a simple, crowd-pleasing dish that’s as versatile as it is delicious!
