Pesto Potato Salad Recipe

I absolutely adore this Pesto Potato Salad Recipe because it brings together the comforting heartiness of tender new potatoes with the vibrant, fresh flavors of homemade basil pesto. I first tried this dish on a sunny afternoon, and ever since, it’s been my go-to salad for everything from casual family dinners to picnics in the park. The creamy vegan mayonnaise blends beautifully with the zing of lemon zest and the nutty crunch of toasted pine nuts, creating a salad that feels both indulgent and refreshing. Honestly, once you make it, I bet you’ll be reaching for it again and again.

Why You’ll Love This Pesto Potato Salad Recipe

What really excites me about this Pesto Potato Salad Recipe is the flavor explosion it offers. The fresh basil pesto is bright and aromatic, layered with the earthiness of pine nuts, a touch of lemon for zing, and a subtle cheesy note from nutritional yeast. Combined with perfectly cooked new potatoes that are soft but still hold their shape, every bite is a balance of creamy, tangy, and crunchy textures that feels so satisfyingly fresh.

Beyond the incredible taste, I also love how easy it is to prepare. Boiling potatoes and blending a quick pesto feels like a kitchen breeze, even if you’re new to cooking. Plus, it’s incredibly versatile—whether you’re hosting a summer barbecue, packing lunch for work, or just craving a flavorful side dish, this salad fits the bill beautifully. For me, it stands out because it’s an unexpected twist on classic potato salad that’s both plant-based and bursting with personality.

Ingredients You’ll Need

A light brown bowl with handles holds about two layers of small yellow baby potatoes, some whole and some cut in half. On top and between the potato layers are patches of green pesto sauce with a coarse texture. The bowl sits on a white marbled surface, near a half lemon and a small white bowl with extra pesto sauce inside. The photo is taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is simple yet essential, contributing not only distinct flavors but also wonderful textures and vibrant colors that make this salad a feast for the senses.

New potatoes (1 kg / 2.2 lbs): The star of the dish, their waxy texture holds up perfectly after boiling, giving the salad a tender yet substantial bite.
Fresh basil (30g / 1 cup): Provides the bright, herbaceous backbone of the pesto, infusing the salad with a fresh summertime aroma.
Pine nuts (45g / 1/3 cup + 3 tbsp toasted): Adds a subtle nuttiness and contrasting crunch when toasted on top, making the salad extra special.
Nutritional yeast (3 tbsp): My go-to vegan parmesan substitute, bringing a subtle cheesy, savory depth to the pesto.
Olive oil (60 ml / 1/4 cup): Smooths the pesto to the perfect consistency and adds richness without overpowering.
Vegan mayonnaise (2 heaped tbsp): Gives the salad a luxuriously creamy texture and helps coat each potato piece evenly.
Lemon (juice of half + 1 tbsp zest): Adds refreshing acidity and brightness, balancing the richness of the oil and mayo.
Garlic clove (1): Small but mighty, gives the pesto a gentle kick of savory warmth.
Salt (1/2 tsp) & black pepper: Essential seasoning to bring out every layer of flavor just right.
Extra basil (for garnish): A lovely fresh burst on top and a beautiful pop of green color.

Directions

Step 1: Cut all your new potatoes in half so they’re roughly the same size to ensure even cooking. Bring a large pot of salted water to a boil, then add the potatoes. Cook for 20 to 25 minutes until they’re soft when pierced with a fork but not too mushy.

Step 2: While the potatoes are boiling, it’s time to whip up the pesto. In a food processor, combine the fresh basil, pine nuts, nutritional yeast, garlic, salt, and lemon juice. Pulse and blend until the pine nuts are broken down and the basil is finely chopped.

Step 3: Keep the food processor running and slowly drizzle in the olive oil until the mixture becomes smooth, luscious pesto. Set it aside—you’re already halfway there!

Step 4: Once the potatoes are cooked, drain them and immediately run under cold water to cool down. This stops the cooking process and helps them maintain their firm texture.

Step 5: Transfer the cooled potatoes to a large bowl. Add the pesto, vegan mayonnaise, lemon zest, and plenty of crushed black pepper. Gently toss or fold the ingredients together using a large spoon or by lifting and turning the bowl so every potato piece is lovingly coated.

Step 6: Sprinkle the salad with the toasted pine nuts and additional fresh basil leaves for an elegant finish. Add a little more cracked black pepper if you want a touch of extra spice.

Step 7: This salad is incredible served immediately, but you can also refrigerate it in an airtight container for 3 to 4 days if you want to prepare it ahead of time.

Servings and Timing

This recipe serves 6 generous portions, making it perfect for sharing with family or guests. Preparation time is about 10 minutes, mostly for assembling ingredients and preparing the pesto. The potatoes cook for approximately 20 to 25 minutes, with minimal active time needed during this phase. Overall, you can expect total time around 30 minutes, including a brief cooling period. This makes it super convenient for weeknight dinners or last-minute gatherings.

How to Serve This Pesto Potato Salad Recipe

A close-up view of a dish in a white bowl with a brownish red interior, showing small round potatoes sliced in half, coated in a creamy green herb sauce with visible chopped herbs and black pepper sprinkled on top; pine nuts are scattered among the potatoes, lemon zest strips and fresh basil leaves add pops of bright yellow and green color, with some sauce dripping on the sides of the bowl, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

When I serve this Pesto Potato Salad Recipe, I like to present it as a vibrant centerpiece for casual get-togethers or as a refreshing side dish alongside grilled vegetables or barbecue. It pairs beautifully with smoky flavors like charred corn on the cob or grilled tofu skewers, creating a balanced meal that feels light yet satisfying.

For a bit of extra flair, I love garnishing the salad with a handful of extra toasted pine nuts and fresh basil leaves right before serving—they add a lovely texture contrast and pop of color that makes the dish feel special and inviting. For plating, I usually spoon out large portions onto white or neutral-toned plates so the salad’s green hues really shine. Serving the salad chilled or at room temperature brings out the best in the flavors, though if you’re short on time, it’s still delicious slightly warm.

For beverage pairings, this salad shines with crisp white wines like Sauvignon Blanc or dry rosé, but I also enjoy it with sparkling water infused with lemon or a light herbal iced tea. It’s equally perfect for weeknight suppers as well as holiday feasts or brunches, making it one of my all-around favorite recipes to recommend.

Variations

I always encourage experimenting with this Pesto Potato Salad Recipe to suit your personal tastes or dietary needs. For example, if you want to boost protein, adding some cooked chickpeas or white beans makes for a filling vegetarian option with excellent texture contrast. If you’re avoiding nuts, you can swap pine nuts for toasted sunflower seeds or pumpkin seeds in the pesto for a similar crunch with a different twist.

If you prefer a lighter version, try reducing the mayonnaise or replacing it with dairy-free Greek yogurt to keep things creamy but a little tangier. For a vegan pesto variation, sometimes I add fresh spinach or kale for a slightly earthier flavor and a boost of green goodness without overpowering the basil. You can also experiment with cooking methods by roasting the new potatoes instead of boiling them for a caramelized, crispy exterior that adds a delightful dimension to the salad.

Feel free to tweak the lemon juice and zest amounts to make the salad as bright or mellow as you like—sometimes a little extra citrus zest wakes up the whole dish beautifully, especially for summer meals.

Storage and Reheating

Storing Leftovers

Leftover pesto potato salad keeps wonderfully in the fridge for 3 to 4 days when stored in an airtight container. I always recommend using glass containers with tight-fitting lids as they help keep the salad fresh and prevent any odors from other foods in the fridge from seeping in. Before storing, give the salad a gentle stir to redistribute the pesto and mayo coating evenly.

Freezing

This salad doesn’t freeze very well because the potatoes tend to change texture and become grainy when thawed, and the fresh pesto’s vibrant flavor can dull. I suggest enjoying the salad fresh or within a few days refrigerated instead of freezing it to preserve the best taste and texture.

Reheating

If you want to enjoy this Pesto Potato Salad Recipe slightly warmed, I recommend gently reheating small portions in the microwave for short bursts of 20 to 30 seconds, stirring in between to prevent overheating. Avoid reheating large quantities or for extended time to keep the potatoes from becoming mushy and the salad from drying out. Personally, I love it just as much chilled or at room temperature—it’s when the flavors are most pronounced and refreshing.

FAQs

Can I use regular parmesan instead of nutritional yeast in the pesto?

Absolutely! Regular parmesan works wonderfully if you’re not vegan and want a richer, creamier pesto flavor. Simply replace the nutritional yeast with the same amount of finely grated parmesan cheese. It adds a nice depth and saltiness that complements the basil nicely.

What type of potatoes work best for this salad?

I highly recommend using new potatoes or baby potatoes because their waxy texture holds up well after boiling. They stay firm and don’t turn mushy, which is perfect for coating with pesto and mayo. Avoid starchy potatoes like Russets if possible, as they tend to fall apart during cooking.

Can I prepare this salad ahead of time?

Yes, you can make this salad a few hours or even the day before serving and keep it refrigerated. Just be sure to gently toss it again before serving to redistribute the dressing, and maybe add a few fresh basil leaves on top for freshness. It actually tastes fantastic after the flavors have had time to meld.

Is this recipe gluten-free?

Yes, this Pesto Potato Salad Recipe is naturally gluten-free as long as your mayonnaise and nutritional yeast don’t contain any gluten additives. It’s a safe and tasty option for those with gluten sensitivities or celiac disease.

Can I add other veggies to this salad?

Definitely! I’ve loved experimenting with adding roasted cherry tomatoes, steamed green beans, or even thinly sliced radishes for extra color and crunch. Just make sure the additional veggies complement the fresh basil and lemon notes rather than overpower them.

Conclusion

I truly hope you give this Pesto Potato Salad Recipe a try because it’s one of those dishes that makes me smile every time I eat it. The vibrant flavors, creamy textures, and simple ingredients come together to create something surprisingly special and satisfying. Whether you’re looking for a crowd-pleasing side or a comforting yet fresh salad to enjoy anytime, this recipe never disappoints. Happy cooking, and enjoy every delicious bite!