This easy to make Pesto Potato Salad is a great summer side dish! Low effort and can be made ahead of time. Packed with flavor from just a few ingredients and a real crowd pleaser.
This easy to make potato salad with pesto is the perfect summer side dish that can be prepared ahead of time. Great for summer bbq, picnics and potlucks. This cold pesto potato salad is also easy to make with just a few ingredients, both gluten-free and vegetarian, but can also easily be made vegan.
Potatoes are a great ingredient to use, they are healthy, cheap and can be made in a lot of different ways like these Pesto roasted potatoes. For another fresh side dish with pesto, also try this Pesto Orzo Salad.
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Ingredients
This cold potato salad with pesto is easy to make with just a few ingredients listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Potatoes, small new potatoes or baby potatoes, choose a waxy (firm) potato that will hold together when boiled. Either scrub or peel the potatoes and then depending on the size, cut them in half or quartered them. Aim for the same size pieces, so they cook evenly.
- Pesto, use a good quality store bough basil pesto or homemade.
- Lemon, the juice of a freshly squeezed lemon ads a lot of freshness that goes so well with the pesto.
- Sun dried tomatoes, packed in oil. They will ad so much flavor to this healthy potato salad.
- Red onion, ads a wonderful crunch and flavor to this potato salad. Spring onions or shallots are another great option.
- Parmesan cheese, grated or shave it for larger pieces. Either works well in this potato salad with pesto dressing. For a vegan salad, use a vegan cheese alternative.
- Fresh basil, combined with the pesto this will ad so much flavor.
- Sea salt and ground black pepper to taste. Add more or less depending on how salty the pesto is.
See recipe card for quantities.
Instructions
Making this cold pesto potato salad is easy and fast. Follow the step by step photos below. For the full written recipe, see the recipe card at the bottom.
- Step 1: Cook the potatoes and let them steam dry.
- Step 2: In a large bowl, stir together the basil peso and lemon juice.
- Step 3: Add the cooked and slightly cooled potatoes.
- Step 4: Lightly toss together the potatoes with the pesto sauce.
Step 4: Add the sun dried tomatoes, red onion, parmesan and basil to the bowl.
Step 5: Toss everything together and top with sea salt and black pepper to taste.
Hint: Cook the potatoes until they are just done and fork tender, then let them sit for about 10 minutes to steam dry and cool down a little before adding to the pesto sauce. This will help them hold their shape when mixed with the rest of the ingredients.
Substitutions and Variations
- Potatoes – This potato salad recipe uses small, new potatoes. If new potatoes aren’t in season, substitute with another small, waxy (firm) potatoes. Use a potato with a low starch content, so they hold their shape in this pesto potato salad.
- Vegan – To make this a vegan pesto potato salad, use a vegan pesto and parmesan cheese.
- Onion – The sliced red onion ads a nice crunch and flavor to this potato salad. It can also be replaced with pickled red onion, copped spring onions or shallots. If you don’t like onions, just leave them out!
- Pesto – This recipe uses store bought basil pesto. Homemade also tastes amazing! Another option is to use red pesto or substitute the pesto for this Sun dried tomato vinaigrette.
- Herbs – Instead of chopped fresh basil, other herbs like parsley or oregano also works well. The basil can also be left out.
- Veggies – Add more veggies to this salad, some great options are chopped bell pepper, cherry tomatoes, artichokes, olives or your favourite veggies.
- Greens – Add some of your favourite greens to this cold potato salad, arugula or baby spinach are two good options.
- Beens – Add some protein by stirring in canned beans of choice. Some good options are chickpeas, while beans or lentils.
- Cheese – Instead of the parmesan cheese, use feta cheese or mini mozzarella balls. The cheese can also be left out completely.
- Spicy – For a hint of spice to this potato salad, top with some red chill flakes to taste.
Also see this Herbed potato salad or this Grilled Potato and Green Bean Salad.
Storage
Store this basil pesto potato salad in an airtight container in the fridge. It will keep fresh for 3-4 days.
This salad does not freeze well so I don’t recommend that.
Top Tip
Pick the right type of potato for this potato salad recipe. Use a waxy (firm) potato, that will hold together when boiled. Small new potatoes are great when in season, but red potatoes work well as well. Pick a smaller sized potato a low starch content, this will prevent them from getting mushy and falling apart. Choose a potato recommended for roasting, boiling, and potato salads for the best result.
This is a no mayo potato salad, the pesto will ad so much flavor and a slightly creamy sauce. For a thicker sauce, you can stir in ¼ cup of mayonnaise if desired.
What to serve with this pesto potato salad:
This potato salad is a great side for all summer meals, bbq, picnics and potlucks. Some of my favourite things to serve alongside:
- Grilled veggies – like this Grilled Zucchini with Feta Cheese or this Grilled Corn Salad.
- Pasta Salads – Pesto Tortellini Pasta Salad, Sun dried tomato pasta salad or this Lemon orzo salad with feta.
- Dips and sauces – Pesto Hummus, Avocado Green Goddess Dressing or this Cashew and Sun-Dried Tomato Spread.
- ‘Bread – try one of these easy to make recipes: No knead olive bread, Red Wine Bread or this No Knead Whole Wheat Bread.
Also see some more potato and salad recipes below.
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This easy to make Pesto Potato Salad is a great summer side dish! Low effort and can be made ahead of time. Packed with flavor from just a few ingredients and a real crowd pleaser.
- 2 pounds small new potatoes or baby potatoes, scrubbed and cut in half or quartered, depending on size
- ¾ cup pesto
- 1 small lemon, juiced
- ½ cup sun dried tomatoes packed in oil, drained and sliced
- ½ red onion, sliced
- ½ cup parmesan cheese, grated or shaved
- ½ cup fresh basil, chopped
- Sea salt and ground black pepper to taste
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Add the potatoes to a large pot of salted water. Bring water to a boil, then lower the heat and simmer for about 10-15 mins, depending on the size of the potatoes. The potatoes should be just fork tender.
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Drain the potatoes and let them steam dry, uncovered, for about 10 minutes.
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Add the warm potatoes to the serving bowl with the pesto and lemon juice. Gently toss to coat the potatoes. Add salt and black pepper to taste.
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Top the potatoes with the with the sliced onions, fresh basil, sun dried tomatoes and parmesan cheese. Lightly toss to combine. Serve at room temperature.
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