Creamy Pesto Potato Salad Description:
This creamy pesto potato salad is a vibrant twist on the classic version. Tender baby potatoes are tossed in a luscious blend of basil pesto, Greek yogurt (or mayo), and a splash of lemon juice. It’s fresh, flavorful, and perfect for summer barbecues, picnics, or as a side to grilled meats or vegetarian mains. Optional add-ins like cherry tomatoes, arugula, or pine nuts give it extra texture and brightness.
Time Required:
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Ingredients (Serves 4):
800g baby potatoes (red or yellow), halved
Salt, for boiling
3 tbsp basil pesto (store-bought or homemade)
3 tbsp Greek yogurt (or mayonnaise for richer flavor)
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced (optional)
2 tbsp grated Parmesan (optional)
Black pepper, to taste
Optional Add-ins:
A handful of arugula or baby spinach
1/4 cup toasted pine nuts or chopped walnuts
1/2 cup halved cherry tomatoes
Fresh basil leaves, to garnish
Instructions:
Boil Potatoes:
Place halved potatoes in a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil and simmer for 15–20 minutes, or until fork-tender. Drain and let cool slightly.
Make the Dressing:
In a large bowl, whisk together the pesto, Greek yogurt (or mayo), olive oil, lemon juice, and garlic (if using) until creamy and well combined.
Tss the Salad:
Add the warm (not hot) potatoes to the dressing. Gently toss to coat. Add black pepper to taste and sprinkle with Parmesan, if using.
Add Extras:
Fold in cherry tomatoes, arugula, and/or pine nuts if desired. Serve warm, at room temperature, or chilled.
Garnish & Serve:
Garnish with fresh basil leaves and an extra drizzle of pesto if desired.
Nutritional Information (per serving, approx.):
Nutrient Amount
Calories 270–310 kcal
Protein 6–8g
Carbohydrates 32g
Sugars 2g
Fiber 3g
Fat 14–18g
Saturated Fat 3g
Sodium 350mg
Vitamin C 25% DV
Calcium 8–10% DV
Note: Values vary depending on pesto and optional ingredients used.
Q&A:
Q: Can I make this salad ahead of time?
A: Yes! It tastes even better after chilling for a few hours. Just store it in the fridge in an airtight container for up to 3 days.
Q: What if I don’t have pesto?
A: You can blend fresh basil with garlic, Parmesan, olive oil, and nuts to make your own quick pesto.
Q: Is there a vegan option?
A: Absolutely. Use a vegan pesto and dairy-free yogurt or vegan mayo.
Q: Can I use other types of potatoes?
A: Yes. Yukon Gold or red potatoes work well. Just cut them into bite-sized pieces.
Q: Can I add protein to make it a meal?
A: Yes! Grilled chicken, chickpeas, or hard-boiled eggs make great additions.