This pesto potato salad recipe is made with homemade basil pesto using small waxy potatoes – the best potatoes for potato salad! And store bought pesto works just as well!
Ah, potato salad, that summer staple we all love! But sometimes you want to enjoy a lighter version. Potato salad with pesto is here to satisfy your cravings while keeping things light, fresh, and summer-centric.
Start with my basic basil pesto recipe, which can be made in advance, then add to cooked potatoes and you’re all set. Guess what? You can also just buy a jar of pesto at the store, I don’t judge!
When you’re looking for more ideas for quick and easy potato salad recipes, try my dill potato salad!
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Pesto potato salad ingredients
You can absolutely make potato salad with store bought pesto, but I’ll show you how to make homemade pesto from scratch here – it’s really quick and easy!
- Baby potatoes: Small, waxy potatoes are the best for potato salad because they don’t fall apart as easily. I like baby potatoes best, you also can use new potatoes, fingerling potatoes or small Yukon Golds. I prefer baby yellow potatoes for pesto potato salad because they let the color of the pesto shine through. (Maybe as a Christmas recipe, red-skinned baby potatoes would be pretty with pesto!)
- Toasted pine nuts: Pine nuts are the classic for giving a creamy texture to pesto, but you can use other nuts too, see the expert tips section below for substitution ideas.
- Fresh basil leaves: You need about 3 cups of loosely packed basil leaves for this recipe, which is may seem like a lot—but if you’ve got a good-sized basil plant in the garden you’ll find plenty of leaves in no time!
- Parmesan cheese: Use the real parmesan cheese for the best flavor. I prefer to grate it myself, too, freshly grated cheese will add a creamier texture to the pesto, thereby adding it to the potato salad as well.
- Lemon juice and lemon zest: We’re using lemon juice and zest in place of vinegar to lift the flavors and add brightness. I always want to use citrus zest if I’m using the juice.
- Extra virgin olive oil: Use your best olive oil here—the one you use for salad dressing, not necessarily cooking—as it will add a lot of flavor to the pesto.
- Kosher salt: You’ll need some for the pesto and some for the water to boil the potatoes.
- Garlic (optional): Garlic is optional. Keep in mind that you’ll be combining pesto that has raw garlic with potatoes that are room temperature, so it won’t get warmed up to mellow out the flavor. Add it if you like or leave it out.
How to make pesto potato salad
Step 1: Boil the potatoes
Place the potatoes in a large pot of heavily salted cold water covered by about 1 inch. Place over high heat and bring to a boil. Cook for about 15 minutes until just barely fork tender.
Drain the potatoes and set aside to cool.
Step 2: Make the pesto
(If you’re using store-bought pesto, skip to step 3.)
Toast the pine nuts over medium heat in a dry skillet for about 2 minutes, just until they start to become fragrant and release their oils. Remove from heat to cool for a few minutes.
Transfer the pine nuts to a food processor. Use a microplane grater to grate the garlic and add it to the pine nuts. Add the salt.
Turn the processor on high until the pine nuts are finely ground.
Add the grated parmesan cheese and process on high until the mixture forms a paste. You should be able to squeeze it and it will hold together.
Add the lemon juice, lemon zest, and some of the olive oil to the cheese mixture and pulse a few times. Then add all of the basil leaves and put the lid on. With the motor running, pour the remaining olive oil into the processor until the basil is chopped and the mixture is smooth, 30 seconds to 1 minute.
Pro tip
Do not be tempted to let the food processor run longer than necessary. The blades can get hot which will cause the basil to turn brown or black. Stop the motor as soon as it gets smooth. Or even leave it a little chunkier if you like!
Step 3: Make the pesto potato salad!
Once the potatoes are cool enough to handle, slice them in halves or quarters, depending on their size. Let them come to room temperature, transfer to a large mixing bowl, then stir in the pesto! Serve pesto potato salad cold or at room temperature.
Expert tips
- Affordable alternatives to pine nuts: Although pine nuts will make your pesto creamy, they can be very expensive, especially when making something economical like potato salad. Other nuts will work with this recipe, try walnuts or almonds.
- It’s important to let the potatoes cool completely: Unlike other potato salad recipes, you need to let the potatoes cool first or your pesto will discolor to brown or black. Hot things change the color of basil, keep it bright green by waiting. (I know it’s hard to wait!)
- Make it with other fresh herbs or a mix: You can use other soft herbs and lettuces to make the pesto, on their own or in combination with the basil. Try arugula, parsley, mint, dill or cilantro.
Storage
- To store: Store leftover pesto potato salad in an airtight container in the refrigerator for up to 3 days.
- To serve leftovers: You’ll need to let it sit at room temperature for 10-15 minutes before serving, the olive oil will coagulate in the fridge and it will need a little time to get back to a liquid state.
- Leftover pesto: You might have a little more pesto than you need for the potato salad, depending on how saucy you want it. Store leftover pesto covered with a thin layer of olive oil in an airtight container in the refrigerator for up to two weeks.
More pesto recipes
This pesto potato salad is a lighter version of a classic summer recipe!
- Make homemade pesto, or use store bought!
- Pesto can be made ahead, then assemble the potato salad the day you want to serve it.
- Can be served closer to room temperature, so it’s great for outdoor meals. (No worries about mayo spoilage!)
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Recipe
Pesto Potato Salad Recipe
This pesto potato salad recipe is made with homemade basil pesto using small waxy potatoes – the best potatoes for potato salad! And store bought pesto works just as well!
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Servings: 6
Calories: 395kcal
Ingredients
- 2 pounds baby potatoes or any waxy potato
- ½ cup pine nuts see note
- 3 cups basil leaves
- ½ cup extra virgin olive oil
- 1 tablespoon lemon juice
- zest of one lemon
- 2 ounces grated parmesan cheese about ⅓ cup
- 1 clove garlic (optional)
- ½ teaspoon kosher salt plus more for boiling the potatoes
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Instructions
NOTE: You can make the pesto while the potatoes are cooking and cooling so this recipe goes pretty quickly!
-
Place the potatoes in a large pot of heavily salted cold water covered by about 1 inch. Place over high heat and bring to a boil. Cook for about 15 minutes until just barely fork tender. Drain the potatoes and set aside to cool.
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If using store bought pesto, skip to step 7.
-
While the potatoes are cooking and cooling, toast the pine nuts over medium heat in a dry skillet for about 2 minutes, just until they start to become fragrant and release their oils. Remove from heat to cool for a few minutes.
-
Transfer the pine nuts to a food processor. Use a microplane grater to grate the garlic (if using) and add it to the pine nuts. Add the salt and process on high until the pine nuts are finely ground.
-
Add the grated parmesan cheese and process on high until the mixture forms a paste. You should be able to squeeze it and it will hold together.
-
Add the lemon juice, lemon zest, and some of the olive oil to the cheese mixture and pulse a few times. Then add all of the basil leaves and put the lid on. With the motor running, pour the remaining olive oil into the processor until the basil is chopped and the mixture is smooth, 30 seconds to 1 minute. SEE NOTE.
-
Once the potatoes are cool enough to handle, slice them in halves or quarters, depending on their size. Let them come to room temperature, transfer to a large mixing bowl, then stir in the pesto! Serve pesto potato salad at immediately at room temperature.
Notes
- Do not be tempted to let the food processor run longer than necessary: The blades can get hot which will cause the basil to turn brown or black. Stop the motor as soon as it gets smooth. Or even leave it a little chunkier if you like!
- Affordable alternatives to pine nuts: Although pine nuts will make your pesto creamy, they can be very expensive, especially when making something economical like potato salad. Other nuts will work with this recipe, try walnuts or almonds.
- It’s important to let the potatoes cool completely: Unlike other potato salad recipes, you need to let the potatoes cool first or your pesto will discolor to brown or black. Hot things change the color of basil, keep it bright green by waiting. (I know it’s hard to wait!)
- Make it with other fresh herbs or a mix: You can use other soft herbs and lettuces to make the pesto, on their own or in combination with the basil. Try arugula, parsley, mint, dill or cilantro.
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Nutrition
Calories: 395kcal | Carbohydrates: 30g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 8mg | Sodium: 369mg | Potassium: 759mg | Fiber: 4g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 32mg | Calcium: 126mg | Iron: 2mg
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