Creamy Pesto Potato Salad

Creamy Pesto Potato Salad

A refreshing twist on classic potato salad! Tender baby potatoes coated in a creamy pesto dressing with Parmesan and pine nuts. Ideal for picnics, BBQs, or as a flavorful side.

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Course: Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 220kcal

Equipment

Medium Saucepan

Heatproof Bowl

Whisk

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