Creamy Pesto Potato Salad: A Fresh Twist on a Classic
This vibrant Pesto Potato Salad is a delicious upgrade to the traditional picnic favorite! Tender baby potatoes are tossed in a creamy, herbaceous pesto dressing, creating a dish that’s rich, flavorful, and perfect for summer gatherings. Inspired by Italian flavors, this salad is a crowd-pleaser that’s easy to make yet impressive enough for any occasion.
Unlike mayo-heavy potato salads, this version uses fresh basil pesto for a lighter, brighter taste. The addition of Parmesan cheese and toasted pine nuts adds depth and crunch. Whether you’re serving it at a BBQ, potluck, or as a side for grilled meats, this salad will disappear fast!
Why This Pesto Potato Salad Recipe Works
1. Simple, Fresh Ingredients: This recipe relies on high-quality staples like baby potatoes, basil pesto, and Parmesan. No obscure spices or hard-to-find items—just pure, delicious flavors.
2. Customizable: Don’t have pine nuts? Swap for walnuts. Prefer a vegan version? Use dairy-free pesto and skip the cheese. The recipe adapts easily to dietary needs.
3. Quick to Make: Boil the potatoes, mix the dressing, and toss! No marinating or complicated steps. Perfect for last-minute meals.
What’s In Pesto Potato Salad?
- Baby Potatoes: Creamy and tender, they hold their shape well after cooking.
- Basil Pesto: The star flavor—homemade or store-bought works.
- Greek Yogurt (or Mayo): Adds creaminess without heaviness.
- Parmesan Cheese: Salty, umami-rich depth.
- Pine Nuts: Toasted for crunch and nutty flavor.
- Lemon Juice: Brightens the dish and balances richness.
How To Make Pesto Potato Salad
This recipe comes together in three easy steps: cook the potatoes, mix the dressing, and combine. Here’s how:
Step 1: Cook the Potatoes
- Rinse 2 lbs of baby potatoes and halve any large ones.
- Boil in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly.
Step 2: Prepare the Dressing
- In a bowl, whisk together ½ cup pesto, ¼ cup Greek yogurt, 2 tbsp lemon juice, and ¼ tsp black pepper.
- Fold in ⅓ cup grated Parmesan and 2 tbsp toasted pine nuts.
Step 3: Assemble the Salad
- Gently toss the warm potatoes with the dressing.
- Garnish with extra Parmesan, pine nuts, and fresh basil leaves.
Sides for Pesto Potato Salad
- Grilled Chicken: A protein-packed pairing.
- Caprese Skewers: Fresh mozzarella, tomatoes, and basil.
- Garlic Bread: Perfect for soaking up extra pesto.
- Roasted Vegetables: Zucchini or bell peppers add color.
Recipe FAQ’s
Can I Make This Ahead?
Yes! Store undressed potatoes and pesto mixture separately in the fridge for up to 24 hours. Combine before serving.
What’s the Best Pesto to Use?
Homemade pesto tastes freshest, but a high-quality store-bought version works too. Avoid overly oily pestos.
Can I Use Regular Potatoes?
Yes, but cut them into even 1-inch cubes for consistent cooking.
Other Recipes To Try
- Pesto Pasta with Sun-Dried Tomatoes: A quick, flavorful weeknight dinner.
- Greek Potato Salad: A Zesty, Mediterranean Twist on a Classic.
- Roasted Potato & Pesto Pizza: Carb-lover’s dream with a crispy crust.
- Bacon Ranch Potato Salad: The Ultimate Crowd-Pleaser!
- Pesto-Stuffed Mushrooms: An elegant, vegetarian appetizer.
- Caprese Potato Salad: A Fresh & Flavorful Summer Side
- Pesto Hummus: A fusion dip for pita or veggies.
- Smoky BBQ Potato Salad: Perfect side for grilled meats, picnics, or potlucks.
Creamy Pesto Potato Salad
Equipment
Ingredients
- 2 lbs 900g baby potatoes, halved if large
- ½ cup basil pesto homemade or store-bought
- ¼ cup Greek yogurt or mayonnaise
- 2 tbsp lemon juice
- ⅓ cup grated Parmesan cheese
- 2 tbsp toasted pine nuts
- ¼ tsp black pepper
- Salt to taste
- Fresh basil leaves for garnish
Instructions
- Cook Potatoes: Boil potatoes in salted water until tender (12–15 mins). Drain and cool slightly.
- Make Dressing: Whisk pesto, yogurt, lemon juice, and pepper. Fold in Parmesan and pine nuts.
- Combine: Gently toss warm potatoes with dressing. Garnish with extra cheese, nuts, and basil.
Notes
- Vegan Option: Use dairy-free pesto and omit Parmesan.
- Nut-Free: Substitute pine nuts with sunflower seeds.
- Make Ahead: Store dressed salad up to 2 days; add fresh basil before serving.
- Texture Tip: For extra creaminess, mash a few potatoes into the dressing.
- Herb Swap: Try arugula or spinach pesto for variation.
- Bonus Upgrade: Add roasted cherry tomatoes or grilled zucchini for a veggie-packed meal!
Nutrition
Enjoy your Pesto Potato Salad! Share your creations with #PestoPotatoMagic.