Name: Zesty Pesto Potato Salad: Creamy Vegan Delight for Summer!
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1.5 pounds new potatoes (baby or new potatoes like Jersey Royals are perfect); 2 cups fresh basil leaves (spinach can be a milder substitute); 1/4 cup toasted pine nuts (can swap with walnuts or sunflower seeds); 2 tablespoons nutritional yeast (vegan parmesan can be used as an alternative); 1 clove garlic (use fresh garlic for best flavor); 1 juice of lemon (always opt for fresh lemons); 1 tablespoon lemon zest; 1/3 cup extra virgin olive oil; 1/2 cup vegan mayonnaise (can substitute with homemade cashew cream or mashed avocado); salt (adjust to taste); black pepper (adjust to taste)

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Sunshine-filled picnics and barbecues always call for a vibrant side dish, and that’s where my creamy vegan pesto potato salad comes in! This salad is a delightful twist on the classic, combining tender new potatoes with a zesty, nutty pesto made from fresh basil and hearty pine nuts. Not only is it ready in just 30 minutes, making it a fantastic go-to for last-minute gatherings, but it’s also vegan, ensuring everyone can savor its creamy goodness. Imagine the joy of enjoying a dish that’s not only a crowd-pleaser but also a healthy upgrade to your summer meals. Curious about how to whip up this amazing side? Let’s dive into the recipe!

Why is this pesto potato salad a must-try?

Creamy Delight: The combination of vegan mayonnaise and nutty pesto results in a salad that’s decadently rich yet light.

Quick to Prepare: Ready in just 30 minutes, it’s perfect for those unplanned summer picnics or barbecues.

Bursting with Flavor: Fresh basil and zesty lemon juice make every bite a taste of summer.

Crowd-Pleaser: This salad is vegan-friendly, ensuring everyone at your gathering can enjoy it.

Versatile Options: Whether you’re adding chickpeas for protein or swapping out pine nuts for walnuts, creativity is welcomed!

Make Ahead: Its robust flavor only improves if made in advance, making meal prep a breeze. Enjoy it alongside a Chickpea Feta Salad for a full summer spread!

Pesto Potato Salad Ingredients

• Get ready to create a zesty sensation!

For the Potatoes

New Potatoes – The base of the salad, providing a tender texture; baby or new potatoes like Jersey Royals are perfect for this dish.

For the Pesto

Fresh Basil – This vibrant herb infuses the pesto with flavor; spinach can be a milder substitute if needed.
Pine Nuts – They contribute healthy fats and nuttiness; to enhance flavor, toast them lightly, or swap with walnuts or sunflower seeds.
Nutritional Yeast – Gives a cheesy flavor without dairy; vegan parmesan can be used as an alternative.
Garlic Clove – Fresh garlic elevates the taste of the pesto; avoid pre-minced varieties for the best flavor.
Lemon Juice & Zest – Adds a bright note to the salad; always opt for fresh lemons rather than bottled juice.
Olive Oil – Binds the pesto and enriches flavor; extra virgin is the way to go for maximum taste.

For the Salad

Vegan Mayonnaise – Provides creaminess to the mixture; you can substitute with homemade cashew cream or mashed avocado if preferred.
Salt & Black Pepper – Essential for seasoning; adjust to your taste for the best flavor balance.

Enjoy making this creamy vegan pesto potato salad, a delightful summer side that’s sure to impress!

Step‑by‑Step Instructions for Pesto Potato Salad

Step 1: Cook the Potatoes
Begin by washing 1.5 pounds of new potatoes and cutting them in half. Place them in a large pot of salted water and bring to a boil over high heat. Cook for 20–25 minutes, or until the potatoes are fork-tender but firm. Once done, drain the potatoes and set them aside to cool under cold running water, ensuring they don’t overcook.

Step 2: Prepare the Pesto
In a food processor, combine 2 cups of fresh basil leaves, 1/4 cup of toasted pine nuts, 2 tablespoons of nutritional yeast, 1 minced garlic clove, and a pinch of salt. Squeeze in the juice of one lemon, then blend until finely chopped. Slowly drizzle in 1/3 cup of extra virgin olive oil as you blend, until the pesto is smooth and creamy, resembling the vibrant green hue of your pesto potato salad.

Step 3: Combine Ingredients
In a large mixing bowl, gently toss the cooled potatoes with the freshly made vegan pesto, ensuring each piece is thoroughly coated. Add 1/2 cup of vegan mayonnaise and the zest of one lemon to the bowl, mixing everything until the potatoes are completely enveloped in that delicious, creamy mixture. The vibrant, zesty flavors will start to come together beautifully.

Step 4: Season and Garnish
Taste the potato salad and adjust the seasoning with salt and freshly cracked black pepper to your preference. For a delightful crunch, sprinkle additional toasted pine nuts and a few fresh basil leaves on top. This final touch will not only enhance the flavor but give your pesto potato salad an appetizing presentation.

Step 5: Serve or Store
Enjoy your creamy vegan pesto potato salad immediately or refrigerate it in an airtight container for up to 3-4 days. If serving later, give it a quick stir to refresh the flavors. Whether at a summer picnic or a barbecue, this easy dish will surely be a hit among your family and friends!

Make Ahead Options

These creamy vegan pesto potato salad preparations are perfect for busy home cooks looking to save time during the week! You can pre-make the pesto and store it in the refrigerator for up to 3 days, ensuring it maintains its vibrant flavor. Simply prepare the potatoes, allow them to cool, and store them in an airtight container. When it comes time to serve, combine the chilled potatoes with the pesto and vegan mayonnaise, adding any fresh herbs just before serving to keep them bright and flavorful. This way, you’ll have a delicious, refreshing side dish ready to go with minimal effort, perfect for summer gatherings!

Storage Tips for Pesto Potato Salad

Fridge: Keep your pesto potato salad in an airtight container for up to 3-4 days. This helps maintain its creamy texture and freshness, perfect for meal prep.
Freezer: For longer storage, freeze the potato salad without the mayonnaise for up to 1 month. Defrost in the fridge overnight and stir in vegan mayonnaise before serving.
Reheating: If you prefer to eat your salad warm, gently reheat it in the microwave for a few moments, adding a splash of olive oil to revive creaminess.
Avoid Freezing Complete Dish: To best preserve flavor and texture, avoid freezing the entire dish with vegan mayonnaise; instead, add it fresh after thawing the potato salad.

Pesto Potato Salad Variations & Substitutions

Feel free to play with your pesto potato salad recipe and make it your own with these tasty options!

Creamy Vegan Twist: Replace vegan mayonnaise with smooth avocado for an ultra-creamy texture. It’s a fabulous way to get even more nutrients in every bite!
Nuts About Flavor: Swap out pine nuts for toasted walnuts or sunflower seeds to change the flavor profile. Each nut brings its own unique taste and crunch to your salad!
Herb Infusion: If you’re in the mood for a different taste, mix in fresh spinach or arugula with the basil. This adds a lovely peppery note to the pesto and a pop of color.
Protein Boost: Toss in cooked chickpeas or black beans for extra protein. They pair beautifully with the creamy dressing and make this salad even more filling!
Vibrant Veggies: Incorporate diced cherry tomatoes, crisp cucumbers, or bell peppers for a refreshing crunch. The colorful addition not only enhances flavor but also visual appeal!
Zesty Kick: For those who love a bit of heat, mix in chopped fresh jalapeños or a dash of red pepper flakes. It’s the perfect way to spice things up at your summer gathering!
Tasty Alternatives: Use homemade cashew cream instead of vegan mayonnaise for a nutty, creamy richness that complements the pesto beautifully. Don’t forget to soak the cashews overnight for the best results!
Pasta Salad Affair: Turn this into a pasta salad by mixing in cooked and cooled pasta. Or, try swapping the potatoes entirely for pasta for a delicious twist that still satisfies hunger!

For more simple and delightful recipes, check out these gems like my vibrant Chickpea Feta Salad or for a hearty option, try the flavor-packed Mediterranean Lentil Salad. Each option is a fantastic way to elevate your summer dining experiences!

Expert Tips for Pesto Potato Salad

Uniform Cutting: Ensure potatoes are cut to similar sizes for even cooking, helping to achieve that perfect tender texture in your pesto potato salad.
Cool First: Allow potatoes to cool adequately before mixing with pesto to prevent them from breaking apart and getting mushy.
Taste as You Go: Adjust salt and pepper after mixing rather than before; this way, you can fine-tune the flavors to your preference for the best pesto potato salad.
Pesto Storage: If you have leftover pesto, store it separately in the fridge to maintain freshness and mix it with the salad only when ready to serve.
Customize it: Feel free to experiment with ingredients, like adding diced cherry tomatoes or protein-rich chickpeas for a unique twist in your creamy vegan pesto potato salad.

What to Serve with Creamy Vegan Pesto Potato Salad

Whether you’re setting up for a summer picnic or enjoying a cozy barbecue, this zesty potato salad shines brightest with the perfect pairings.

Grilled Vegetables: The charred flavor of vegetables like zucchini and bell peppers beautifully complements the creamy potato salad, adding a smoky depth.
Vegan Burgers: Pair these satisfying patties with the creamy potato salad for a hearty meal that pleases everyone at the table.
Crispy Green Salad: A fresh, crispy salad with crunchy greens and a citrusy dressing adds brightness and balances the richness of the salad.
Chilled Gazpacho: This refreshing, cold soup made from ripe tomatoes and cucumbers brings a delightful contrast to the creamy texture, enhancing summer vibes.
Herbed Quinoa: Light and nutritious, this fluffy side dish can soak up the flavors of the potato salad, creating a wonderfully satisfying meal experience.
Sparkling Lemonade: A refreshing beverage, its zesty sweetness will complement the lemony notes in the potato salad while keeping you cool.
Berry Tart: For dessert, a light and tangy berry tart brings a lovely sweetness that rounds off the meal perfectly after the savory salad.
Roasted Chickpeas: Their crunchy texture also offers a protein-packed crunch, making them a delightful, nutty snack alongside the creamy potato salad.
Soft Bread Rolls: Serve warm, fluffy rolls with a side of olive oil for dipping to complement the creaminess of the potato salad and soak up any leftover pesto goodness.

Pesto Potato Salad Recipe FAQs

How do I choose ripe new potatoes for the salad?
When selecting new potatoes, look for those that are firm and free from dark spots or blemishes. The perfect potatoes should feel heavy for their size, indicating a fresh and moist interior. I often favor Jersey Royals for their buttery texture and flavor, but British Gems are equally wonderful!

What’s the best way to store leftover pesto potato salad?
To keep your pesto potato salad fresh, store it in an airtight container in the refrigerator for 3-4 days. For ultimate freshness, press a piece of plastic wrap directly against the surface of the salad before sealing the container, which can help prevent browning.

Can I freeze pesto potato salad?
You can freeze the potatoes without the vegan mayonnaise. To do this, prepare the salad up to the point of mixing in the mayo, then portion your salad in freezer-safe containers. It’ll keep well for up to 1 month. When you’re ready to enjoy it, thaw in the fridge overnight and mix in the mayo just before serving for the best texture.

What if my potatoes fall apart while boiling?
If your potatoes are overcooked and start to break apart, it might be due to too long in the boiling water. To avoid this, set a timer, and check for tenderness around the 20-minute mark. Once they’re fork-tender but firm, promptly drain and cool them to maintain shape and texture in your pesto potato salad.

Is this dish suitable for those with nut allergies?
Absolutely! While pine nuts add a lovely flavor to this pesto potato salad, you can easily swap them out. Try using sunflower seeds or pumpkin seeds for a nut-free alternative. Just be mindful to check for any cross-contact with nuts if you’re serving someone with allergies.

Can I make this salad ahead of time?
Yes, indeed! This creamy vegan pesto potato salad can be made a day in advance, and in fact, its flavors often improve with a little time to meld together. Simply prepare it, store it in the fridge, and give it a good stir before serving to brighten up the flavors!