If you’re looking for a delicious and unique twist on traditional potato salad, look no further than this Pesto Potato Salad. The creamy texture combined with the vibrant flavors of basil pesto makes this dish a crowd-pleaser for any occasion. It’s perfect for barbecues, picnics, or as a side dish for dinner.
Why Make This Recipe
This Pesto Potato Salad is not only tasty but also quick to prepare. Using baby yellow potatoes gives it a delightful texture and flavor. The addition of basil pesto and Asiago cheese elevates the dish, making it stand out from the regular potato salads. Plus, it’s a great way to use up leftover pesto if you have any!
How to Make Pesto Potato Salad
Ingredients
- 1½ lbs. baby yellow potatoes (cleaned and cut into quarters, or any waxy potato like red, fingerling, new potatoes, or Yukon Gold)
- 8.6 oz. basil pesto (store-bought or homemade)
- ½ cup mayonnaise (store-bought or homemade)
- 1 cup freshly grated Asiago cheese
- 2 cloves garlic (finely minced)
- 2 tbsp lemon juice (from 1 lemon)
- ½ tsp kosher salt
- ½ tsp ground black pepper
Directions
- Boil 6 cups of water in a large pot over high heat. Add the potatoes and cook for about 7 minutes, or until they’re fork tender but not mushy.
- Drain the potatoes and let them cool for about 30 minutes. You can also rinse them under cool water to speed up the cooling.
- In a large bowl, mix together the pesto, mayonnaise, grated cheese, garlic, lemon juice, salt, and pepper.
- Gently toss the cooled potatoes in the pesto mixture until well coated.
- Serve with lemon wedges, freshly minced parsley, and additional Asiago cheese for garnish if desired.
How to Serve Pesto Potato Salad
This Pesto Potato Salad can be served immediately or chilled in the refrigerator for later. It’s a delightful side dish that pairs well with grilled meats, sandwiches, or simply on its own. Adding a garnish of lemon wedges and parsley gives it a fresh look!
How to Store Pesto Potato Salad
You can store any leftover Pesto Potato Salad in an airtight container in the refrigerator. It will last for about 3 to 5 days. Make sure to give it a good stir before serving again, as the ingredients may separate while stored.
Tips to Make Pesto Potato Salad
- Ensure the potatoes are fork-tender but not overcooked to keep them intact.
- You can customize this salad by adding veggies like cherry tomatoes or bell peppers for extra color and flavor.
- If you like it spicier, consider adding some red pepper flakes or more garlic.
Variation
For those who want to switch it up, try using different types of cheese like Parmesan or feta for a new flavor twist. You can also make it lighter by reducing the amount of mayonnaise or using Greek yogurt instead.
FAQs
1. Can I use different kinds of potatoes?
Yes, you can use any waxy potato like red potatoes, fingerlings, or Yukon Gold. The key is to choose potatoes that hold their shape well.
2. How do I make my own basil pesto?
To make homemade basil pesto, simply blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. Season with salt to taste.
3. Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance, making it perfect for gatherings or busy weeks. Just store it in the fridge until you’re ready to serve.
With this simple and delicious Pesto Potato Salad recipe, you’ll have a tasty dish ready in no time. Enjoy!
Pesto Potato Salad
Ingredients
Main Ingredients
- 1.5 lbs baby yellow potatoes cleaned and cut into quarters
- 8.6 oz basil pesto store-bought or homemade
- 0.5 cup mayonnaise store-bought or homemade
- 1 cup freshly grated Asiago cheese
- 2 cloves garlic finely minced
- 2 tbsp lemon juice from 1 lemon
- 0.5 tsp kosher salt
- 0.5 tsp ground black pepper
Instructions
Preparation
- Boil 6 cups of water in a large pot over high heat.
- Add the potatoes and cook for about 7 minutes, or until they’re fork tender but not mushy.
- Drain the potatoes and let them cool for about 30 minutes.
- You can also rinse them under cool water to speed up the cooling.
- In a large bowl, mix together the pesto, mayonnaise, grated cheese, garlic, lemon juice, salt, and pepper.
- Gently toss the cooled potatoes in the pesto mixture until well coated.
Serving
- Serve with lemon wedges, freshly minced parsley, and additional Asiago cheese for garnish if desired.
