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:
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Easy Pesto Potato Salad
- Total Time: 30 minutes
- Yield: 4 1x
Description
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.
Ingredients
- 1 lb small Yukon gold potatoes, quartered and boiled in salted water
- 1/2 cup chopped red onion
- 2 tablespoons white wine vinegar | sub apple cider vinegar
- 1/2 cup pesto. homemade or store bought
- 1 tablespoon toasted pine nuts, optional
- Salt to taste
Instructions
- Prepare your potatoes by boiling them in salted water for 10-15 minutes until they are fork tender.
- Turn off your burner, carefully drain the potatoes and place them back in the hot pot on the burner to let the residual heat seam off any excess water.
- Toss the warm potatoes with 2 tablespoons of vinegar.
- Let them cool a bit then toss in the pesto, red onion and pine nuts.
- Taste for any additional salt and let the salad cool completely before refrigerating.
Equipment
Buy Now →Notes
I prefer the texture of gold potatoes for this salad, but feel free to use whatever you like.
It's important to salt your water before boiling the potatoes because this is the only opportunity to season them.
I cut my potatoes before boiling them because I find it easier.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: One Pot
- Cuisine: American
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