Description

This potato pesto salad is the perfect side for all your summer gatherings! Tossed in a delicious mayo-pesto sauce, you won’t want to eat anything else. It’s the perfect combination of herby, creamy, and cheesy.

Ingredients

Scale

2 pounds ( 1 kg) baby potatoes, cut in half
4 tablespoons homemade pesto mayo
2-3 tablespoons basil pesto, optional
3 tablespoons freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons toasted pine nuts
1 /4 cup fresh basil leaves

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Instructions

Cut the potatoes in half, so they are almost the same size. Cook in a pan of salted boiling water for 15-20 minutes or until soft. Drain and run under cold water to cool them down.
Add the potatoes, pesto mayo, Parmesan, basil pesto (if using any) and black pepper to a large bowl. Toss to combine.
Top with toasted pine nuts and basil leaves.
Serve immediately or keep in the refrigerator in an airtight container for 3-4 days.
Enjoy!

Notes

Potato salad keeps well in the fridge. However, the pesto tends to darken and oxidize quickly. We recommend to add the pesto just before serving.

Storage: It will last 3-4 days in the fridge in an air tight container.

Prep Time: 20 min
Cook Time: 5 min
Category: Salad recipes
Cuisine: American

Nutrition

Calories: 227kcal
Sugar: 2g
Sodium: 339mg
Carbohydrates: 27g
Fiber: 3g
Protein: 5g
Cholesterol: 120mg

Keywords: pesto potato salad, basil pesto, pesto mayo