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Pesto Potato Salad

A vibrant, herb-packed twist on the classic potato salad, coated in fresh basil pesto and olive oil with crisp vegetables, and no mayonnaise.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds baby potatoes (red or Yukon Gold)
  • 1 tablespoon sea salt (for boiling)
  • 1 tablespoon olive oil
  • 2 cups fresh basil leaves
  • ⅓ cup pine nuts (toasted)
  • 2–3 cloves garlic
  • ½ cup grated Parmesan cheese
  • ½ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt
  • Fresh black pepper to taste
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • ⅓ cup kalamata olives, sliced
  • Fresh basil leaves for garnish
Vegan swaps
  • 3 tablespoons nutritional yeast (replace Parmesan)
  • 1 tablespoon white miso paste for deeper umami flavor

Method
 

Preparation
  1. Place potatoes in a large pot of cold salted water. Bring to a boil, then simmer 15–20 minutes until fork tender.
  2. Drain and let steam dry for 2 minutes. Cut larger potatoes in halves while warm.
  3. In a food processor, blend basil, pine nuts, garlic, and Parmesan.
  4. With the processor running, slowly stream in olive oil until smooth but textured.
  5. Add lemon juice, salt, and pepper. Pulse to combine.
Assembly
  1. Toss warm potatoes with two-thirds of the pesto. Let sit 5 minutes to absorb flavor.
  2. Fold in tomatoes, red onion, and olives gently.
  3. Add remaining pesto as needed. Garnish with fresh basil and extra pine nuts.

Notes

Serve alongside grilled vegetables or tofu skewers. Top with extra lemon zest for brightness. Refrigerate in airtight container up to 4 days, and store pesto separately if making ahead.