This pesto potato salad is a creamy, herb packed side made with tender baby potatoes, basil pesto, and sharp Asiago. A squeeze of lemon and a little garlic keep the dressing bright instead of heavy.
It comes together with one pot and one bowl, and it tastes good warm, at room temperature, or chilled. Bring it to a picnic or serve it next to grilled meat and let the dressing do the work.
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Why This Pesto Potato Salad Recipe Works
Pesto already holds basil, garlic, oil, and cheese, so a single jar delivers deep flavor with almost no chopping. Mayonnaise softens the intensity and helps the dressing cling to every potato.
Baby yellow potatoes have thin skins and a buttery interior, so there is no peeling. Quartering them gives plenty of surface area for the dressing.
Cooling the potatoes before mixing keeps the dressing creamy. Lemon juice and Asiago add the acid and sharpness that cut through the richness.
Ingredients for Pesto Potato Salad
- 1 1/2 pounds baby yellow potatoes, scrubbed and quartered
- 1 teaspoon kosher salt for the cooking water
- 8.6 ounces basil pesto
- 1/2 cup mayonnaise
- 1 cup freshly grated Asiago cheese
- 2 cloves garlic, finely minced
- 2 tablespoons lemon juice
- 1/2 teaspoon ground black pepper
Baby yellow potatoes. Waxy potatoes hold their shape after boiling. Red or new potatoes also work.
Basil pesto. Use a jar or homemade pesto with a thick texture. A loose pesto makes the salad oily.
Mayonnaise. It adds creaminess and carries the pesto over the potatoes.
Asiago cheese. Freshly grated cheese melts into the dressing and adds a nutty bite.
Lemon and garlic. Lemon brightens the flavor while minced garlic adds a gentle bite.
How to Make Pesto Potato Salad
1. Boil the potatoes Bring 6 cups of salted water to a boil, add the potatoes, and cook for 7 to 10 minutes until a fork pierces them easily without crumbling.
2. Drain and cool Drain the potatoes and let them cool for about 30 minutes. A quick rinse under cool water speeds this up.
3. Whisk the dressing In a large bowl, stir the pesto, mayonnaise, cheese, garlic, lemon juice, and pepper until smooth.
4. Combine Add the cooled potatoes and fold gently until each piece is coated.
5. Garnish and serve Top with extra cheese, minced parsley, and lemon wedges before serving.
How to Serve Pesto Potato Salad
Serve this salad beside grilled burgers or salmon. It pairs well with juicy cheeseburgers and grilled garlic butter salmon for a casual dinner. Add Italian house salad for something crisp, and round out the table with a fruity drink pairing.
How to Store and Reheat Pesto Potato Salad
Refrigerate the salad in an airtight container for up to 3 days and stir before serving. Because it contains mayonnaise, do not leave it out for more than 2 hours. This salad does not freeze well. For fuller flavor, let the salad sit at room temperature for 15 minutes before serving so the dressing loosens and the basil opens up. Taste it once more and add a squeeze of lemon if it needs brightness. If the potatoes have absorbed the dressing after a day in the refrigerator, stir in a spoonful of mayonnaise or a splash of water to bring back the creamy texture.
Tips and Variations for Pesto Potato Salad
Salt the water. Salted water seasons the potatoes from the inside, which is why the dressing needs no extra salt.
Cut evenly. Quarter the potatoes to a similar size so they cook at the same pace.
Dry the potatoes. Let steam escape after draining so the dressing does not turn watery.
Mix and match cheese. Parmesan or pecorino can replace Asiago.
Lighten it up. Replace half of the mayonnaise with plain Greek yogurt.
Add crunch. Toasted pine nuts or chopped celery bring texture.
Add greens. Fold in baby arugula right before serving for a peppery note.
Keep it cold. Chill leftovers promptly, and see this University of Illinois Extension picnic salad safety tips for general advice on serving potato salad safely.
Frequently Asked Questions About Pesto Potato Salad
Can I serve pesto potato salad warm or cold?
Both work. Warm potatoes absorb more flavor, while cold potatoes keep the dressing creamy.
How far ahead can I make pesto potato salad?
Make it up to a day ahead and keep it refrigerated. Stir in a spoonful of mayonnaise or a squeeze of lemon before serving to refresh it.
What potatoes are ideal for pesto potato salad?
Waxy types such as baby yellow, red, or fingerling hold their shape well. Avoid russets because they fall apart.
Can I use homemade pesto?
Yes. Use thick pesto with plenty of cheese so the dressing does not separate.
Is this salad gluten free?
The ingredients are naturally gluten free, but check your pesto label.
Pesto Potato Salad with Asiago and Lemon
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cheese grater
- Rubber spatula
Ingredients
Main Ingredients
- 1 ½ lb baby yellow potatoes scrubbed and cut into quarters
- 1 tsp kosher salt for the cooking water
- 8.6 oz basil pesto store bought or homemade
- ½ cup mayonnaise
- 1 cup freshly grated Asiago cheese plus more for garnish
- 2 cloves garlic finely minced
- 2 tbsp fresh lemon juice from 1 lemon
- ½ tsp ground black pepper
Instructions
Cooking
- Boil the potatoes. Bring 6 cups of water and 1 teaspoon salt to a boil in a large pot, add the quartered potatoes, and cook 7 to 10 minutes until a fork slides in easily but the pieces stay intact.
- Cool them. Drain well and let the potatoes cool for about 30 minutes, or rinse briefly under cool water to speed things up.
- Mix the dressing. Stir the pesto, mayonnaise, Asiago, garlic, lemon juice, and pepper in a large bowl until creamy.
- Toss. Fold the cooled potatoes into the dressing until every piece is coated.
- Serve or chill. Garnish with extra Asiago, parsley, and lemon wedges and serve right away, or refrigerate until serving.
