Pesto Potato Salad
Pesto Potato Salad makes for the ultimate side dish during summer! Freshly made pesto and mayonnaise are mixed with new potatoes.
We all enjoy traditional potato salad, but if you want to mix things up, try this pesto version! Pesto flavors are combined with vegan mayonnaise’s additional smoothness. It doesn’t improve!
It’s nutty, creamy, lemony, herby, and just fantastic. And it just takes 30 minutes to put it together!
There you have it—10 ingredients for the best potato salad ever! This potato salad truly comes to life thanks to the pesto.
Not only is it delicious on potatoes, but you can also drizzle it on pizza, top toast with it, or serve it with crisps! Almost everything goes well with pesto!
We use vegan parmesan or nutritional yeast for cheesiness (Violife or Follow Your Heart are my favorite). However, I frequently use nutritional yeast because I usually have it on hand.
Pesto Potato Salad Ingredients
- 1 kilogram (2.2 pounds) of fresh potatoes
- basil leaves, fresh, 30g/cup
- 1/3 cup or 45g of pine nuts
- 3 tablespoons vegan parmesan or nutritional yeast
- 1/2 teaspoon salt
- 1 clove of garlic
- Lemon juice from a half
- 1/4 cup or 60 ml olive oil
- two heaping tablespoons of vegan mayo
- 1/4 cup lemon zest
- roasted pepper
- 3 tbsp. roasted pine nuts on top
- more basil
- Divide the potatoes in half so that they are approximately equal in size. Place in salted, boiling water for 20 to 25 minutes, or until tender.
- Make the pesto while the water boils. In a food processor, combine the lemon, garlic, nutritional yeast, basil, pine nuts, and salt. Blend until the basil is finely chopped and the pine nuts are broken down.
- Blend in the olive oil gradually until the mixture becomes smooth and the consistency of pesto.
- To cool the potatoes down after they have been cooked, drain them and run them under cold water.
- Place potatoes in an enormous bowl and add pesto, vegetarian mayonnaise, lemon zing and a liberal measure of squashed dark pepper. Utilize an enormous spoon to delicately cover the potatoes in the sauce or lift the bowl and throw to consolidate.
- Toss in some extra basil, toasted pine nuts, and black pepper!
- Serve immediately or store for three to four days in an airtight container in the refrigerator.