Pesto potato salad

Pesto potato salad

Easy potato salad recipe

Pesto potato salad is a flavourful vegetarian summer side dish. Pieces of cold potato coated in a creamy, basil pesto and topped with crunchy capsicum, sweetcorn and spring onion.

This salad recipe takes less than 20 minutes to make and therefore it is great for a quick lunch or as a side salad for dinner.

Basil potato salad

Fresh basil is so full of flavour and its taste conjures up memories of summer picnics and barbecues. Make a vivid green pesto by combining fresh basil, nuts, vegetarian cheese, garlic and olive oil.

Not only is this pesto delicious with cold, cooked potatoes but it also transforms cooked pasta into a vibrant, veggie main meal.

A lot of potato salad recipes have a mayonnaise-based dressing but my recipe uses freshly-made basil pesto instead, which I think adds so much more flavour to the salad.

You should make pesto potato salad because it is:

  • Budget-friendly – made from mostly inexpensive ingredients
  • A vibrant summer side dish.
  • Quick and easy to make – ready in under 20 minutes.
  • Adaptable – add different veggies to the salad such as celery or spinach.
  • A delicious vegetarian salad.
pesto potato salad close-up
Fresh and tasty pesto potato salad

Pesto potato salad’s main ingredients:

  • Potatoes
  • Cashews
  • Vegetarian parmesan cheese
  • Fresh basil
  • Garlic
  • Extra virgin olive oil

Tips for busy cooks

Chat potatoes – I use small unpeeled, red-skinned chat potatoes in this recipe. If you are not sure what they are – read this article on Taste.com.au – Chat potatoes: the basics. Small new potatoes would also work well. You can also peel the potatoes before cooking them if you prefer.

Pesto – if you don’t own a food processor, you could use a pestle and mortar instead to make the pesto. If you really are very short of time you could use store bought pesto.

Cashews – I use cashews in this pesto as they give a lovely creamy texture. Any kind of nut will work well though – for e.g. pine nuts, almonds, walnuts or macadamias.

Toppings – I like the crunchiness and colour that red capsicum, sweetcorn and spring onion adds to the salad. Chopped celery would also be tasty, as would baby spinach leaves or chopped fresh tomato.

Serving suggestions:

Lunch – great as a side salad with Risoni-stuffed mushrooms.

Dinner – share this salad and serve it with Tomato and basil pizza as a main meal.

Creamy pesto potato salad

Pesto potato salad is a flavoursome, basil-tasting side dish that goes well with pizza, sandwiches, quiches, vegetable tarts and much more.

Packed full of fresh green basil, this potato salad is ideal to make over summer when basil is in abundance.

Which type of nuts did you use in your pesto? Did you use cashews or a different type of nut?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Looking for more delicious lunch recipes? Try these dishes next:

Pesto potato salad

Pesto potato salad is a flavourful vegetarian side dish. Cold potato and basil pesto with crunchy capsicum, sweetcorn and spring onion.

Meal Type Dinner, Lunch, Picnic, Salad, Side Dish
Cuisine Australian-Inspired
Keyword Pesto potato salad, Vegetarian
Total Time 20 minutes
Servings 4
Author Veg Coast Cook

Ingredients

  • 400 g chat potatoes, cut into large cubes
  • 40 g cashews
  • 40 g vegetarian parmesan cheese, grated
  • Small bunch of fresh basil, reserve some leaves for garnish
  • 1 garlic clove, peeled
  • 4 tbsp extra virgin olive oil
  • Black pepper, ground
  • 100 g red capsicum (approx. 1 small) stalk & seeds removed, finely chopped (plus extra for garnish)
  • 100 g sweetcorn, tinned, drained (plus extra for garnish)
  • 2 small spring onions chopped (plus extra for garnish)

Instructions

  1. Bring a large saucepan of water to the boil and add the potatoes. Turn the heat down to a simmer, cover and cook the potatoes for 15 minutes. Drain and allow the potatoes to cool completely.
  2. Pesto – add the cashews, parmesan, basil, garlic., olive oil and pepper to a food processor and blitz until you have coarse paste.

  3. To serve the salad cold – combine the potatoes, pesto, capsicum, sweetcorn and spring onion together in a large bowl. Garnish with capsicum, sweetcorn and spring onion.

Recipe Notes

Chat potatoes – I use small unpeeled, red-skinned chat potatoes in this recipe. If you are not sure what they are – read this article on Taste.com.au – Chat potatoes: the basics. Small new potatoes would also work well. You can also peel the potatoes before cooking them if you prefer.

Pesto – if you don’t own a food processor, you could use a pestle and mortar instead to make the pesto. If you really are very short of time you could use store bought pesto.

Cashews – I use cashews in this pesto as they give a lovely creamy texture. Any kind of nut will work well though – for e.g. pine nuts, almonds, walnuts or macadamias.

Toppings – I like the crunchiness and colour that red capsicum, sweetcorn and spring onion adds to the salad. Chopped celery would also be tasty, as would baby spinach leaves or chopped fresh tomato.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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