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Creamy Pesto Potato Salad

Take your potato salad to the next level with our Creamy Pesto Potato Salad recipe—a richly flavored dish bound to impress at any gathering.

Take your potato salad to the next level with our Creamy Pesto Potato Salad recipe—a richly flavored dish bound to impress at any gathering.

Indulge in the irresistible fusion of creamy textures and vibrant flavours with our Creamy Pesto Potato Salad recipe. Elevate your next gathering or weeknight dinner with this easy-to-make dish that marries the richness of pesto with the comfort of tender potatoes.

Perfect for picnics, potlucks, or even a cozy dinner at home, this dish promises to tantalize your taste buds and leave you craving for more.

So, grab your apron and let’s dive into the delightful world of creamy pesto-infused potato bliss!

Take your potato salad to the next level with our Creamy Pesto Potato Salad recipe—a richly flavored dish bound to impress at any gathering.

How to Store Leftover Potato Salad

Potato salads should not sit out at room temperature for more than two hours.

To store leftover potato salad, place it in a container with an airtight lid and refrigerate immediately. It can last in the refrigerator for up to five days.

Ingredients for creamy pesto potato salad.

Ingredients for Creamy Pesto Potato Salad

Potatoes – I like to use baby potatoes for potato salad as they hold together well and tend to have a nice creamy texture. However, you can use red potatoes or Yukon gold. Cook the potatoes until just tender, do not overcook them.

Basil – Fresh basil is the star of our pesto. I would suggest not making a substitution for it, as we already skipped the pine nuts.

Cheese – Shred or grate your own Parmesan cheese for best results. You may use store bought grated Parmesan if you prefer for this dish.

Lemon – Use fresh lemon for the best flavour. If you do use bottled lemon juice, you will need 1/2 tablespoon.

Garlic – Fresh garlic is best. Do not substitute with garlic powder. Prepared minced garlic is alright to use, but the flavour just isn’t as good as fresh.

Mayo – I found that the mayo added the perfect creamy texture to the sauce and pine nuts were not needed. They can be added if desired for a more traditional pesto, but using the mayo in place of pine nuts significantly decreases the cost of making the pesto . Greek yogurt is a good substitute in place of the mayo for a lighter dish.

Oil – Extra virgin olive oil is best for making the pesto, however you can use your favourite neutral flavoured oil if you don’t have any olive oil on hand.

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Take your potato salad to the next level with our Creamy Pesto Potato Salad recipe—a richly flavored dish bound to impress at any gathering.

How to Make Creamy Pesto Potato Salad

Yields: 4-6 servings | Prep time: 10 Minutes | Cook time: 15 Minutes

Ingredients:

  • 1 ½ pounds baby potatoes
  • 1 ½ cup fresh basil leaves
  • ¼ cup grated or shredded parmesan cheese
  • Juice of half a lemon
  • 1 garlic clove
  • 3 tablespoons mayonnaise
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Directions:

Image 1 potatoes in a saucepan, image 2 pesto prepared in a food processor.

Add potatoes to a large saucepan or pot and cover with water. Bring to a boil and cook until the potatoes are fully cooked through and tender. Remove from heat and drain potatoes. Set aside to cool completely. (Image 1)

Blend the fresh basil, parmesan, lemon juice, garlic, mayo, oil and salt and pepper in a food processor until smooth and creamy. Adjust salt and pepper to taste. For a more mellow sauce flavor, you can add an additional tablespoon of mayo. (Image 2)

Image 3 potatoes halved and placed in a bowl, image 4 pesto stirred into the cooked potatoes.

Slice the potatoes into halves and add to a serving or mixing bowl. (Image 3)

Pour the pesto mixture over the potatoes and toss to coat. (Image 4) Chill in the refrigerator for one hour, or overnight, before serving, or serve warm if desired. Enjoy!

Creamy Pesto Potato Salad
Yield: 6 Servings

Creamy Pesto Potato Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Take your potato salad to the next level with our Creamy Pesto Potato Salad recipe—a richly flavored dish bound to impress at any gathering.

Ingredients

  • 1 ½ pounds baby potatoes
  • 1 ½ cup fresh basil leaves
  • ¼ cup grated or shredded parmesan cheese
  • Juice of half a lemon
  • 1 garlic clove
  • 3 tablespoons mayonnaise
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Add potatoes to a large saucepan or pot and cover with water. Bring to a boil and cook until the potatoes are fully cooked through and tender. Remove from heat and drain potatoes. Set aside to cool completely.
  2. Blend the fresh basil, parmesan, lemon juice, garlic, mayo, oil and salt and pepper in a food processor until smooth and creamy. Adjust salt and pepper to taste. For a more mellow sauce flavor, you can add an additional tablespoon of mayo.
  3. Slice the potatoes into halves and add to a serving or mixing bowl.
  4. Pour the pesto mixture over the potatoes and toss to coat.
  5. Chill in the refrigerator for one hour, or overnight, before serving, or serve warm if desired. Enjoy!

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 252Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 189mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 5g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although lifeloveliz.com attempts to provide accurate nutritional information, these figures are only estimates.

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Take your potato salad to the next level with our Creamy Pesto Potato Salad recipe—a richly flavored dish bound to impress at any gathering.

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