Pesto Potato Salad.

Made healthier and bursting with flavor, Pesto Potato Salad is the perfect side dish for any gathering. With its vibrant green pesto made from fresh basil and a hint of lemon, this salad is not only delicious but also versatile. Whether you’re hosting a barbecue, attending a picnic, or simply enjoying a family dinner, this dish adds a refreshing twist that everyone will love. The creamy texture and zesty flavor profile make it stand out among traditional potato salads.

Why You’ll Love This Recipe

• Easy to Prepare: This salad requires minimal cooking skills, making it accessible for all home cooks.
• Flavor-Packed: The homemade pesto infuses every bite with fresh basil, garlic, and lemon, elevating the humble potato.
• Versatile Dish: Serve it warm as a comforting side or chill it for a refreshing summer salad.
• Nutritious Ingredients: Enjoy wholesome ingredients without the heaviness of mayonnaise.
• Customizable: Add proteins like hard-boiled eggs or grilled chicken to make it a complete meal.

Tools and Preparation

Before you start making your Pesto Potato Salad, gather your kitchen essentials. Having the right tools will streamline the process and ensure your salad turns out perfectly.

Essential Tools and Equipment

• Food processor or blender
• Large pot
• Colander
• Serving bowl
• Knife and cutting board

Importance of Each Tool

• Food processor or blender: Essential for creating a smooth and creamy pesto without lumps.
• Large pot: Needed for boiling the potatoes efficiently.
• Colander: Helps drain the potatoes quickly after boiling, preventing waterlogging.
• Serving bowl: A large bowl makes tossing and serving easy.

Ingredients

Made healthier, using a mayo free, lemony basil pesto. This pesto includes plenty of garden fresh basil, parmesan cheese, fresh lemon, a little garlic, and lots of flaky sea salt!

For the Salad Base

• 2 pounds mixed baby potatoes or fingerling potatoes
• 2 cloves garlic, peeled
• Kosher salt

For the Pesto

• 2 cups fresh basil
• 2 tablespoons toasted pine nuts
• 1/3 cup grated parmesan cheese
• 1/4 cup extra virgin olive oil
• Zest and juice of 1 lemon
• 1 pinch crushed red pepper flakes

For Finishing Touches

• 2 tablespoons salted butter
• 4 hard boiled eggs, halved or quartered (optional)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Pesto Potato Salad

Step 1: Boil the Potatoes

1. Place the potatoes, garlic cloves, and one tablespoon of kosher salt in a large pot. Fill with water until covered.
2. Bring to a boil over high heat. Once boiling, reduce heat to medium.
3. Simmer for 10-15 minutes or until potatoes are just fork tender.
4. Drain the potatoes in a colander. Return them to the hot pot after draining.
5. Remove garlic cloves and cover the pot to let potatoes steam for an additional 20 minutes.

Step 2: Make the Pesto

1. In your food processor or blender, combine cooked garlic (from step 1), fresh basil leaves, toasted pine nuts, grated parmesan cheese, extra virgin olive oil, lemon zest and juice, and crushed red pepper flakes.
2. Pulse until the mixture reaches a chunky smooth consistency.

Step 3: Combine Ingredients

1. Cut the steamed potatoes in half and add them to a large serving bowl.
2. Toss with salted butter until melted over warm potatoes.
3. Reserve 1/4 cup of pesto for serving later.
4. Add remaining pesto to the bowl along with a pinch of black pepper; toss well to combine.
5. Taste your salad and adjust seasoning if needed.

Step 4: Serve Your Salad

1. You can serve this salad warm right away or cover it and chill in the fridge for later use.
2. If using hard-boiled eggs, add them just before serving on top of your potato salad.
3. Drizzle with reserved pesto before serving for an extra pop of flavor!

Enjoy your deliciously vibrant Pesto Potato Salad, whether cold or at room temperature!

How to Serve Pesto Potato Salad.

Pesto Potato Salad is not just a dish; it’s a delightful experience that can elevate any meal. Whether you’re hosting a barbecue or enjoying a family dinner, serving this salad right can enhance its flavors and appeal.

Warm Pesto Potato Salad

• Serving it warm allows the flavors of the pesto to meld beautifully with the potatoes, creating a comforting side dish.

Chilled Pesto Potato Salad

• Chilling the salad for a few hours before serving intensifies the flavors and makes it refreshing, perfect for hot summer days.

With Hard-Boiled Eggs

• Adding halved or quartered hard-boiled eggs brings additional protein and creaminess, making it more filling and nutritious.

Topped with Extra Pesto

• Drizzling reserved pesto on top just before serving adds a burst of flavor and a beautiful presentation.

Accompanied by Fresh Herbs

• Garnishing with fresh basil or parsley not only enhances the look but also adds an extra layer of freshness to each bite.

Served on Greens

• Plating the potato salad on a bed of mixed greens offers a lovely contrast in textures and makes for an elegant presentation.

How to Perfect Pesto Potato Salad.

Perfecting your Pesto Potato Salad can lead to rave reviews from family and friends. Here are some tips to ensure your dish stands out:

• Choose the right potatoes: Baby potatoes or fingerlings work best because they hold their shape well and absorb flavors beautifully.
• Use fresh ingredients: Fresh basil, high-quality olive oil, and freshly grated parmesan cheese will significantly improve the taste of your pesto.
• Don’t overcook the potatoes: Keep an eye on them while boiling; they should be tender but not mushy for the best texture.
• Adjust seasoning: Taste your salad before serving to ensure it’s seasoned perfectly. Adding salt, pepper, or more lemon juice can make all the difference.
• Experiment with add-ins: Feel free to mix in other ingredients like cherry tomatoes, olives, or feta cheese for added flavor and texture.
• Serve at different temperatures: This salad is delicious warm, at room temperature, or chilled, so you can cater it to your preferences or occasion!

Best Side Dishes for Pesto Potato Salad.

Pairing this delightful salad with complementary side dishes can create a well-rounded meal. Here are some excellent options:

1. Grilled Chicken: Juicy grilled chicken breasts provide a satisfying protein option that pairs beautifully with the pesto flavors.
2. Garlic Bread: Crispy garlic bread is perfect for soaking up any extra pesto dressing left on your plate.
3. Roasted Vegetables: A mix of seasonal vegetables roasted until tender adds depth and color to your meal.
4. Caesar Salad: A classic Caesar salad offers crisp romaine lettuce and tangy dressing that balances well with the creamy potatoes.
5. Corn on the Cob: Sweet corn complements the earthy flavors of the potato salad, especially during summer barbecues.
6. Coleslaw: A crunchy coleslaw provides texture contrast and brightens up your plate with its crunchy veggies.

Common Mistakes to Avoid

Making Pesto Potato Salad can be simple, but it’s easy to make a few common mistakes. Here are some to watch out for:

• Using the wrong potatoes: Not all potatoes are ideal for salads. Stick with baby or fingerling potatoes for the best texture and flavor.
• Overcooking the potatoes: Cooking the potatoes too long can make them mushy. Aim for fork-tender but not falling apart.
• Neglecting the seasoning: Failing to season your pesto adequately can lead to blandness. Taste as you go and adjust salt and pepper accordingly.
• Skipping the steaming step: After boiling, steaming the potatoes ensures they stay fluffy. Don’t skip this step for perfect salad consistency.
• Not reserving pesto for serving: Forgetting to set aside some pesto can limit flavor at serving time. Always reserve a portion for drizzling before serving.

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep it refrigerated to maintain freshness.
• Ensure it cools completely before sealing to prevent moisture buildup.

Freezing Pesto Potato Salad

• Freeze in a freezer-safe container for up to 2 months.
• Leave some space in the container as it will expand when frozen.
• Thaw in the fridge overnight before serving.

Reheating Pesto Potato Salad

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 15-20 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat in 30-second intervals until warm.
• Stovetop: Heat gently over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

What is Pesto Potato Salad?

Pesto Potato Salad is a fresh take on traditional potato salad, made with a mayo-free basil pesto that adds vibrant flavors and nutrition.

Can I make Pesto Potato Salad vegan?

Yes! You can easily make this dish vegan by omitting cheese or using a dairy-free alternative.

How do I customize my Pesto Potato Salad?

Feel free to add vegetables like cherry tomatoes or bell peppers, or even proteins like grilled chicken if desired!

Can I use store-bought pesto?

Absolutely! For convenience, store-bought pesto can be used instead of making your own, but fresh ingredients will yield better flavor.

How should I serve Pesto Potato Salad?

You can serve it warm, at room temperature, or chilled. It makes a great side dish for barbecues or picnics!

Final Thoughts

Pesto Potato Salad is not only delicious but also versatile and healthy! With its fresh ingredients and bright flavors, it’s perfect for any occasion. Feel free to customize it with your favorite veggies or proteins. Give this recipe a try and enjoy a delightful twist on classic potato salad!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pesto Potato Salad

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• Author: Vanessa
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Pesto Potato Salad is a vibrant and healthy twist on the classic side dish, perfect for any gathering. This refreshing salad features tender baby potatoes coated in a luscious homemade basil pesto that bursts with flavor from fresh herbs, garlic, and a hint of lemon. Whether served warm or chilled, it’s an ideal accompaniment to barbecues, picnics, or family dinners. With the option to customize it by adding proteins like grilled chicken or hard-boiled eggs, this dish is versatile enough to satisfy any palate. Elevate your meal with this delightful blend of creamy potatoes and zesty pesto that everyone will love.

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Ingredients

Scale 1x2x3x

• 2 pounds mixed baby potatoes
• 2 cups fresh basil
• 2 tablespoons toasted pine nuts
• 1/3 cup grated parmesan cheese
• 1/4 cup extra virgin olive oil
• Zest and juice of 1 lemon
• 4 hard-boiled eggs (optional)

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Instructions

1. Boil the potatoes and garlic in a large pot until fork-tender (10-15 minutes). Drain and steam in the pot for 20 minutes.
2. Blend cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, juice, and red pepper flakes until smooth.
3. Toss halved potatoes with melted butter and pesto in a serving bowl. Adjust seasoning as needed.
4. Serve warm or chilled, garnishing with additional pesto and optional hard-boiled eggs.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 3g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 15mg