Pesto Potato Salad
Pesto potato salad is a twist on traditional potato salad dressed in oil-free pesto dressing and loaded with vegetables and baby gold potatoes. Be creative the next time you plan to make potato salad, and take it up a notch with this pesto potato salad recipe.
Servings: 6 servings
Calories: 258kcal
Equipment
Ingredients
Potatoes and Vegetables
- 1 pound baby gold potatoes or red potatoes, cut into quarters (equal-sized)
- ½ red bell pepper diced
- ½ red onion diced
- 4 stalks celery diced
- 8 radishes sliced thin
- 1 pint grape tomatoes cut in halves
Nut-Free Pesto Option
- 1 ½ cups tightly packed basil leaves
- 1 clove garlic minced
- 15 ounces navy or cannelloni beans 1.5 cups rinsed and drained
- ¼ cup water
- ¼ cup nutritional yeast
- 2 lemons juiced
- 1 teaspoon sea salt
Cashew Oil-Free Pesto Option
- 1 ½ cups tightly packed fresh basil washed and roughly torn
- ½ cup raw cashews
- 2 cloves garlic
- 1 ¼ cup vegetable broth
- 1 lemon zested and juiced
- 1 Tablespoon nutritional yeast
- 1 teaspoon garlic salt
Instructions
- Prepare the potatoes and vegetables
- Cut potatoes (skin on) into quarters (all the same size, so they cook evenly)
- Place cut potatoes in a pot with a teaspoon of salt and cover with water.
- Bring to a boil, and boil for 15 minutes until cooked through.
- Removed the pot from the stove and drain cooked potatoes in a colander and run cold water over the potatoes to stop cooking.
- It is important to move the potatoes around, gently, while running the cold water through the colander, so all the potatoes are cool.
- Set aside.
- Diced all the vegetables and cut the tomatoes.
- Place the cooled potatoes and the vegetables in a large bowl.
- Choose which pesto recipe you prefer, or use your favorite store-bought brand.
- Regardless of which recipe you prepare, use a high-speed blender to blend until the mixture is smooth.
- Pour the basil dressing over the potatoes and vegetables in the bowl and gently fold in the dressing, so not to smash the potatoes
- Cover and place in the refrigerator for a few hours before serving.
- This recipe can be made a day ahead as well.
Notes
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.
Nutrition
Calories: 258kcal | Carbohydrates: 45g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1011mg | Potassium: 1192mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1839IU | Vitamin C: 72mg | Calcium: 126mg | Iron: 5mg