Looking for an easy summer side dish? This easy Pesto Potato Salad will be your next summer staple. Fresh basil pesto gives the old standard potato salad a nice refresh. You can make your own pesto or buy it to keep this recipe super easy.
How do you make Pesto Potato Salad?
Start by chopping Yukon gold potatoes into 1-2" chunks. Be sure all your potatoes are chopped roughly the same size for even cooking. Boil them in salted water for 12-15 minutes until for tender.
Important: After you drain the potatoes, place them back in the hot pot and on the warm burner for a minute or so to let any extra water steam off. Toss the hot potatoes with 1-2 tablespoons of vinegar to give the salad a little bite and let cool for a few minutes.
Prepare your pesto, if making it from scratch. Then toss the potatoes with 1/3-1/2 cup pesto, a handful of pine nuts and some chopped red onion. If the salad is too thick, mix in some additional olive oil.
No problem! Just add some more olive oil to thin it out.
Be sure to have some lemons juice incorporated into your pesto to keep the vibrant green color for a couple days. My favorite pesto recipe is made in a blender!
This hearty salad will be best 1-2 days in the fridge. It starts to become too dry after that. You can always add more olive oil to it to freshen it up.
If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here's the recipe:Print
Looking for more summer recipes? Check these out: