Potatoes, regardless of the type, are my favorite! With a little love, potatoes transform into the most delicious side dishes or entrees. Pesto potato salad, without a doubt, holds a special place in my heart. Even though I love my Vegan Potato Salad recipe, pesto potato salad screams flavor!
When the kids show up for dinner, which is an often occurrence on the weekends, I always try to make unique meals. Most of the time, we barbeque, so I like to make a bunch of side dishes to go with whatever entree I prepare. This weekend, for instance, I made my Beet Burgers, which my kids love.
Since the kids recently visited and I made my Vegan Potato Salad, I decided to give my traditional vegan potato salad by making it with pesto instead of my Vegan Cashew Mayo. Surprisingly, the crowd went wild!
WHAT INGREDIENTS ARE IN MY PESTO POTATO SALAD?
I order to change it up a bit, I added vegetables I think go well with pesto. So, when I went to the farmer’s market this week, I picked vegetables with vibrant colors, but ones that go naturally with the basil flavors in my oil-free pesto recipe.
- Red onion
- Grape tomatoes (red and yellow ones for added color)
- Red bell pepper
- Baby gold potatoes
TWO OIL-FREE PESTO OPTIONS FOR PESTO POTATO SALAD
Because many people have nut allergies, I have two options for oil-free pesto. As a result, you can pick whichever pesto you prefer; both work well with the pesto potato salad recipe.
NUT-FREE PESTO SAUCE OPTION
Of course, fresh basil is essential in a pesto sauce, but in this version of vegan pesto, the beans provide the creaminess. The nutritional yeast, on the other hand, provides the cheesiness.
- 1 1/2 cups tightly packed fresh basil leaves. The more the merrier.
- 1 garlic clove, minced
- 1 15 ounces can navy/cannellini beans (1.5 cups); rinsed and drained
- 1/4 cup water
- 1/4 cup nutritional yeast
- Juice of 2 lemons
- 1 teaspoon of sea salt
Then, it is just a matter of using a high-speed blender to blend all the ingredients together. As a matter of fact, making vegan pesto sauce takes 5 minutes from start to finish.
If you add nuts to your plant-based plan, this pesto sauce is made from cashews and similar ingredients. The cashews provide the creaminess for this version of oil-free pesto.
OIL-FREE CASHEW PESTO SAUCE
- 1 1/2 cups fresh basil, washed and roughly torn packed cups
- 1/2 cup raw cashews
- 2 garlic cloves or more to taste
- 1 1/4 cups organic vegetable broth
- juice of 1 lemon (2 Tablespoons)
- zest of 1 lemon
- 1 Tablespoon nutritional yeast
- 1 teaspoon garlic salt
Once the potatoes are boiled and cooled, combine the vegetables and cooled potatoes in a large bowl. Then, dress with one of the two pesto sauce recipes.
Both the pesto sauce and the pesto potato salad can be made ahead of time. Actually, making the pesto potato salad a few hours before serving, enhances the flavors of the pesto with the potatoes and vegetables.
Let’s just say this potato salad is a keeper! If you are looking for a unique salad with a ton of flavor, give pesto potato salad a try. It’s dressed to impress!
TRY THESE GREAT SIDE DISH SALADS FOR YOUR NEXT BARBEQUE!
- Vegan Potato Salad
- Vegan Macaroni Salad
- Charred Corn Salad
- Vegan Bean Salad
- Vegan Coleslaw
- Mango Salad
- Mexican Chopped Salad
- Cajun Pasta Salad
- Healthy Greek Pasta Salad
- Marinated Vegetable Salad