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–+ servings
Pesto Potato Salad

Zesty Pesto Potato Salad: Creamy Vegan Delight for Summer!

This Pesto Potato Salad is a creamy vegan delight perfect for summer picnics, combining tender potatoes with zesty pesto.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds new potatoes baby or new potatoes like Jersey Royals are perfect
For the Pesto
  • 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
For the Salad
  • 1/2 cup vegan mayonnaise can substitute with homemade cashew cream or mashed avocado
  • salt adjust to taste
  • black pepper adjust to taste

Equipment

  • Large pot
  • Food processor
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Wash 1.5 pounds of new potatoes, cut them in half, and place in a pot of salted water. Boil for 20-25 minutes until fork-tender.
  2. In a food processor, blend 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 and blend until finely chopped.
  3. Slowly drizzle in 1/3 cup of extra virgin olive oil while blending until smooth and creamy.
  4. In a mixing bowl, toss the cooled potatoes with the pesto, add 1/2 cup of vegan mayonnaise and lemon zest, mixing until thoroughly coated.
  5. Season with salt and pepper, and top with additional toasted pine nuts and fresh basil leaves before serving.
  6. Serve immediately or refrigerate in an airtight container for up to 3-4 days.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Ensure potatoes are cut to similar sizes for even cooking. Allow them to cool before mixing with pesto to maintain texture.

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