Pesto Potato Salad

If you’re looking for a fresh twist on a classic side dish, this Pesto Potato Salad is exactly what you need. Combining tender diced potatoes with vibrant homemade basil pesto, juicy cherry tomatoes, and the optional addition of diced chicken, this salad is bursting with flavor and texture. It’s vibrant, wholesome, and perfect for picnics, barbecues, or a simple weeknight dinner. The pesto adds a rich herbaceous note that elevates the humble potato salad into something truly special and memorable.

Why This Recipe Is a Must-Try

Potato salad is a staple at many gatherings, but this version takes it to the next level with fresh basil pesto. The blend of pine nuts, parmesan, garlic, and olive oil creates a creamy, aromatic dressing that clings perfectly to every potato cube. Unlike traditional mayo-based potato salads, this one is lighter, brighter, and packed with fresh ingredients. Adding cherry tomatoes introduces a juicy pop, while the diced chicken option makes it a well-rounded meal on its own.

This salad is incredibly versatile, easy to prepare, and keeps well in the fridge, making it a great make-ahead dish. Plus, it pairs wonderfully with grilled meats or can be served as a standalone vegetarian delight. If you love vibrant, herb-forward dishes, this Pesto Potato Salad will quickly become a go-to favorite in your recipe collection. For a different but equally delicious take on potatoes, you might also enjoy Crushed New Potatoes which offers a crispy alternative.

Ingredients

• 2 pounds potatoes, diced (Yukon Gold or red potatoes work best)
• 1 cup fresh basil leaves
• 1/2 cup olive oil
• 1/4 cup parmesan cheese, grated
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup cooked chicken, diced (optional)

How To Make Pesto Potato Salad

Step 1: Prepare the Potatoes

Start by washing and dicing your potatoes into bite-sized cubes. Place them in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil. Reduce the heat and simmer until the potatoes are just tender, about 10-15 minutes. Be careful not to overcook them, as they should hold their shape in the salad. Drain the potatoes and set them aside to cool slightly.

Step 2: Make the Basil Pesto

While the potatoes are cooking, prepare the pesto. In a food processor or blender, combine the fresh basil leaves, pine nuts, grated parmesan, and minced garlic. Pulse a few times to start breaking down the ingredients. Then, with the machine running, slowly drizzle in the olive oil until the mixture forms a smooth, creamy sauce. Season with salt and pepper to taste.

Step 3: Combine the Salad

Place the warm potatoes in a large mixing bowl. Pour the freshly made pesto over the potatoes and gently toss to coat every piece evenly. The warmth of the potatoes helps the pesto absorb beautifully. Next, fold in the halved cherry tomatoes and diced cooked chicken if using. The chicken adds protein, making this salad a complete meal perfect for lunch or dinner.

Step 4: Chill and Serve

For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. You can serve the salad slightly warm or chilled depending on your preference. Garnish with extra parmesan or a few basil leaves before serving to add a fresh, vibrant touch.

Common Mistakes to Avoid

• Overcooking the potatoes – They should be tender but still hold their shape to avoid a mushy salad.
• Skipping the cooling step – Adding pesto to hot potatoes can make the basil wilt and change the flavor.
• Using bottled pesto – Freshly made pesto has a brighter flavor and better texture.
• Not seasoning properly – Taste and adjust salt and pepper after mixing to ensure the salad isn’t bland.
• Forgetting to toast pine nuts – Lightly toasting them enhances their nutty flavor.

Dietary Options

• Vegetarian: Simply omit the chicken for a delicious vegetarian option.
• Vegan: Replace parmesan cheese with a vegan cheese alternative or nutritional yeast.
• Nut-Free: Substitute pine nuts with sunflower seeds or pumpkin seeds.
• Low-Carb: Swap potatoes for cauliflower florets for a low-carb variation.

Seasonal Variations

• Summer: Add fresh corn kernels or diced cucumbers for extra crunch and freshness.
• Fall: Incorporate roasted butternut squash cubes and swap basil for sage in the pesto.
• Winter: Use roasted Brussels sprouts or add some cooked kale to the salad for a hearty touch.
• Spring: Mix in fresh peas or asparagus tips along with the cherry tomatoes.

Storage & Make-Ahead

This Pesto Potato Salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, making it an excellent make-ahead dish for gatherings or meal prep. When storing, keep the salad covered to prevent the potatoes from drying out. If the salad thickens or dries slightly after refrigeration, you can stir in a little extra olive oil or a splash of lemon juice before serving to refresh the flavors and texture.

FAQ

Can I use other types of potatoes for this salad?

Absolutely! Yukon Gold and red potatoes are preferred because they hold their shape well, but you can also use fingerlings or new potatoes. Avoid starchy varieties like Russets as they may become too mushy.

Is it necessary to toast the pine nuts for the pesto?

Toasting pine nuts is highly recommended as it enhances their flavor and adds a subtle crunch to your pesto. Simply toast them in a dry skillet over medium heat for a few minutes until golden and fragrant.

Can I make this salad vegan?

Yes! Replace the parmesan cheese with a vegan cheese alternative or nutritional yeast to keep the pesto creamy and flavorful without dairy.

How long can I store Pesto Potato Salad in the fridge?

You can safely store it for up to 3 days in an airtight container. The flavors actually develop more after sitting, making it perfect for preparing in advance.

Conclusion

This Pesto Potato Salad is a delightful upgrade to traditional potato salads, combining fresh basil pesto with tender potatoes, juicy cherry tomatoes, and optional chicken for a satisfying meal or side dish. Its bright flavors, simple preparation, and versatility make it a fantastic recipe to add to your repertoire. Whether you’re serving it at a summer barbecue or looking for a fresh lunch option, this salad is sure to impress your family and friends with every bite. Enjoy the burst of freshness and herbaceous goodness that only homemade pesto can provide!

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