Pesto Potato Salad
This Pesto Potato Salad is a fresh, vibrant twist on a classic! Tender potatoes tossed in homemade basil pesto with cherry tomatoes and optional chicken.
Equipment
- Large Pot
- Food Processor
- Large Mixing Bowl
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)
Instructions
Prepare the Potatoes
- Wash and dice 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. Drain and set aside to cool slightly.
Make the Basil Pesto
- In a food processor or blender, combine fresh basil leaves, pine nuts, grated parmesan, and minced garlic. Pulse a few times to break down ingredients. Slowly drizzle in olive oil while running the machine until smooth and creamy. Season with salt and pepper to taste.
Combine the Salad
- Place warm potatoes in a large bowl. Pour pesto over potatoes and gently toss to coat evenly. Fold in halved cherry tomatoes and diced cooked chicken if using.
Chill and Serve
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve slightly warm or chilled. Garnish with extra parmesan or basil leaves if desired.
Notes
- Do not overcook potatoes; they should hold their shape to avoid mushy salad.
- Allow potatoes to cool slightly before adding pesto to preserve fresh basil flavor.
- Toast pine nuts lightly for enhanced nutty flavor.
- Salad keeps well refrigerated up to 3 days and flavors improve overnight.
- For vegan option, substitute parmesan with vegan cheese or nutritional yeast.