Pesto Potato Salad
This vibrant Pesto Potato Salad is the ultimate summer side dish, bursting with fresh flavors and creamy texture. Made with tender new potatoes and a homemade vegan pesto, this salad is both delightful and nourishing. The zesty notes from the lemon juice and fresh basil elevate every bite, making it a perfect complement to grilled proteins or as a light standalone meal. Quick to prepare in just 25 minutes, it’s also meal prep-friendly, staying fresh in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side
- Method: Boiling
- Cuisine: Vegan
Ingredients
Scale
- 1 kg new potatoes
- 30g fresh basil
- 45g pine nuts
- 3 tbsp nutritional yeast
- 1/2 tsp salt
- Juice of half a lemon
- 60 ml olive oil
- 2 heaped tbsp vegan mayonnaise
- Lemon zest
Instructions
- Boil the potatoes in salted water for 20-25 minutes until tender. Drain and cool.
- In a food processor, blend basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt until smooth. Gradually add olive oil while blending.
- Combine cooled potatoes with pesto, vegan mayonnaise, lemon zest, and black pepper to taste in a mixing bowl.
- Serve topped with toasted pine nuts and extra basil or store in an airtight container in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://quickrecipemaker.com/pesto-potato-salad/