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 together!

What you’ll need for pesto potato salad

• 1 kg / 2.2lbs new potatoes
• 30g / 1 cup fresh basil
• 45g / 1/3 cup pine nuts
• 3 tbsp nutritional yeast / vegan parmesan
• 1/2 tsp salt
• 1 garlic clove
• Juice of half a lemon
• 60 ml / 1/4 cup olive oil
• 2 heaped tbsp vegan mayonnaise
• 1 tbsp lemon zest
• Black pepper

To top

• 3 tbsp toasted pine nuts
• Extra basil

How to make vegan potato salad:

1. To get the potatoes roughly the same size, cut them in half. Place for 20 to 25 minutes, or until completely soft, in a pan of salted boiling water.
2. the pesto while the water is boiling. In a food processor, combine the basil, pine nuts, nutritional yeast, lemon, garlic, and salt. Blend the basil and pine nuts until the basil is finely minced.
3. As the mixture continues to blend, drizzle the olive oil in gradually to create pesto.
4. When the potatoes are finished cooking, rinse them and quickly chill them off with cold water.
5. Add potatoes, pesto, vegan mayonnaise, lemon zest, and a lot of freshly cracked black pepper to a big bowl. To gently coat the potatoes in the sauce, use a large spoon, or lift the bowl and stir.
6. Add more basil and black pepper, as well as toasted pine nuts, on top!
7. Serve right away or store for 3 to 4 days in the refrigerator in an airtight container.