clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pesto Mayo Potato Salad

  • Author: chefjar
  • Total Time: 25 minutes
  • Yield: 6 1x


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.


  • 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


  • 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!


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


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

Keywords: pesto potato salad, basil pesto, pesto mayo