Go Back
To make a tasty pesto potato salad, gather these key ingredients: - 2 pounds baby potatoes, halved - 1 cup fresh basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1/2 cup finely diced red onion - 1/4 cup pine nuts, lightly toasted - 1/2 cup feta cheese, crumbled - Salt and freshly ground pepper, to taste - 2 tablespoons extra virgin olive oil - 1 tablespoon freshly squeezed lemon juice You can add more flavors to your salad. Consider these options: - Arugula or spinach for a fresh green touch - Black olives for a briny kick - Grilled corn for sweetness and crunch Choosing fresh ingredients makes a big difference. Here’s how: - Potatoes: Look for firm, smooth baby potatoes. Avoid any with sprouts or green spots. - Basil: Select bright green basil. It should smell sweet and fragrant. - Tomatoes: Pick ripe cherry tomatoes. They should feel slightly soft but not mushy. - Pine nuts: Choose nuts that are light in color. They should smell nutty, not bitter. Using fresh, high-quality ingredients ensures your pesto potato salad shines. For the full recipe, check out the details above! First, gather your ingredients. You need 2 pounds of baby potatoes. Halve them to make cooking easier. Place the potatoes in a large pot. Cover them with cold water. Add a good pinch of salt to the water. Bring it to a rolling boil over high heat. Once boiling, turn the heat down to medium-low. Let the potatoes simmer for about 10 to 15 minutes. They should be fork-tender when ready. This means a fork goes in easily. After cooking, drain the potatoes in a colander. Allow them to cool for a few minutes. This is key to keeping the pesto fresh. Now, get a large mixing bowl. Add the warm potatoes to it. Pour in 1 cup of fresh basil pesto. You can use store-bought or homemade. Gently toss the potatoes with a spatula. Make sure every piece is covered in pesto. Next, add 1 cup of halved cherry tomatoes, 1/2 cup of finely diced red onion, and 1/4 cup of lightly toasted pine nuts. Stir carefully so you don’t break the potatoes. Drizzle 2 tablespoons of extra virgin olive oil and 1 tablespoon of lemon juice over the salad. Season with salt and freshly ground pepper to taste. Finally, fold in 1/2 cup of crumbled feta cheese. Be gentle here; you don’t want to mash it. Once mixed, cover the bowl with plastic wrap. Refrigerate the salad for at least 30 minutes. This chilling time helps the flavors blend. You’ll enjoy the taste much more after it sits. The pesto will soak into the potatoes, making each bite delicious. For an extra touch, you can serve the salad in a colorful dish. Garnish with fresh basil leaves and extra toasted pine nuts for a lovely presentation. Enjoy this fresh and flavorful potato salad at your next gathering! For the complete guide, check out the Full Recipe. To get the best potatoes for your salad, choose baby potatoes. They are small and tender. Start by rinsing them well. Cut each potato in half for even cooking. Place them in a pot and cover with cold water. Add salt to the water to enhance the flavor. Cook them until they are fork-tender, which takes about 10-15 minutes. This method keeps the potatoes creamy inside. After draining, let them cool briefly. This prevents the pesto from wilting. To add extra flavor to your pesto potato salad, consider adding fresh herbs. Chopped parsley or chives can brighten the dish. You can also sprinkle some lemon zest for a fresh zing. If you like spice, diced jalapeños can give it a kick. Toasted nuts, like walnuts or almonds, add crunch and depth. You can also swap feta for goat cheese for a creamier texture. Each of these additions can make your salad unique. When serving, presentation matters. Use a large, colorful bowl to showcase your salad. A sprinkle of fresh basil leaves on top adds a pop of color. For added texture, place extra toasted pine nuts around the edges. This salad is perfect for summer gatherings or picnics. It pairs well with grilled meats or can stand alone as a light meal. Chill the salad before serving for a refreshing experience. For the full recipe, check out the detailed instructions above. {{image_4}} You can make this salad vegan! Swap the feta cheese for a plant-based option. Use vegan pesto, too. You can make it from fresh basil, nuts, and olive oil. This keeps the bright taste and texture. The flavor stays rich and delightful without dairy. Want extra protein? Add chickpeas! They are tasty and filling. You can also use white beans or lentils. These ingredients mix well with the potatoes. They boost nutrition while keeping the dish light. Try different dressings to change it up. A vinaigrette made with balsamic works well. You can also use a simple lemon and olive oil mix. For extra crunch, add bell peppers or cucumbers. These add a fresh twist and keep the salad exciting. For the full recipe, check out the details provided in the main article. To keep your pesto potato salad fresh, place it in an airtight container. Make sure it is tightly sealed to prevent air from entering. Store it in the fridge for up to three days. If you notice any browning on the potatoes or wilting of the basil, it’s time to toss it out. You can freeze pesto potato salad, but it may lose some texture. To freeze, scoop the salad into a freezer-safe container. Leave some space at the top to allow for expansion. It can last up to two months in the freezer. When you're ready to eat it, transfer it to the fridge to thaw overnight. When ready to enjoy the salad, gently mix it after thawing. If it seems dry, add a splash of olive oil or more pesto. This helps refresh the flavors. You can also add fresh herbs or a squeeze of lemon juice to enhance its taste. Enjoy your flavorful dish! Yes, you can use store-bought pesto. It saves time and still offers great flavor. Just check the ingredients to ensure it’s fresh and high-quality. A good pesto will enhance your potato salad. You can easily find it in most grocery stores. I recommend baby potatoes for this dish. They are tender and creamy when cooked. You can also use red or Yukon gold potatoes. These varieties hold their shape well and add a nice texture. Pesto potato salad can last about three to five days in the fridge. Make sure to store it in an airtight container. If you notice any discoloration or off smells, it’s best to toss it. Yes, you can make it a day ahead. Chilling the salad overnight improves the flavors. Just keep it covered in the fridge. This makes it a perfect dish for parties or picnics. Absolutely! You can add ingredients like bell peppers or olives for extra flavor. Feel free to experiment with your favorite veggies. Just remember to balance flavors so that the pesto shines through. Yes, pesto potato salad is gluten-free. Just make sure any added ingredients are gluten-free too. This makes it a safe choice for those with gluten sensitivities. Serve it cold or at room temperature. A colorful serving dish makes it look appealing. You can also garnish it with fresh basil or extra pine nuts for a nice touch. Yes, you can substitute feta with goat cheese or Parmesan. Each cheese adds a different taste. Choose the one you enjoy most for your salad. Store leftover pesto in an airtight container. You can also drizzle a bit of olive oil on top to prevent browning. It will keep in the fridge for about a week. Yes! You can use vegan pesto and skip cheese for a vegan version. This lets everyone enjoy the salad without worry. You learned about key ingredients for pesto potato salad and how to prepare it. I shared tips to ensure your potatoes are cooked just right and how to elevate flavors. You also discovered ways to make it vegan and how to store leftovers properly. Pesto potato salad is a versatile dish that’s simple to make. Enjoy creating your own unique version and savor every bite. Keep experimenting with flavors to make it your own!

Pesto Potato Salad

Discover the deliciousness of Pesto Potato Salad Delight! This vibrant dish combines tender baby potatoes with fresh basil pesto, juicy cherry tomatoes, and creamy feta for a flavorful twist on a classic salad. Perfect for gatherings, this easy recipe only requires simple ingredients and minimal prep time. Click through to explore this delightful recipe that will impress your guests and elevate your next meal! Enjoy the taste of summer in every bite.
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes, halved

1 cup fresh basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1/2 cup finely diced red onion

1/4 cup pine nuts, lightly toasted

1/2 cup feta cheese, crumbled

Salt and freshly ground pepper, to taste

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

Instructions
 

Start by placing the halved baby potatoes in a large pot. Cover them with cold water, ensuring there’s enough to submerge the potatoes. Add a generous pinch of salt to the water, then bring it to a rolling boil over high heat.

    Once the water boils, reduce the heat to medium-low, allowing the pot to simmer. Cook the potatoes for approximately 10-15 minutes, or until they become fork-tender—this means a fork should easily pierce through them without resistance.

      Carefully drain the potatoes in a colander and allow them to cool for a few minutes. This helps prevent the pesto from wilting.

        In a spacious mixing bowl, combine the warm potatoes with the basil pesto. Gently toss with a spatula or large spoon, ensuring the potatoes are evenly coated in the vibrant green sauce.

          Next, add the halved cherry tomatoes, finely diced red onion, and lightly toasted pine nuts to the bowl. Stir carefully to combine all ingredients without breaking the potatoes.

            Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the salad. Season with salt and freshly ground pepper to taste, then fold in the crumbled feta cheese gently, being cautious not to mash the feta.

              Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld beautifully, elevating the dish.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                  - Presentation Tips: Serve the salad in a large, colorful serving dish. For an added touch of elegance, garnish with a sprinkle of fresh basil leaves on top and extra toasted pine nuts, making the dish not only delicious but visually appealing too. Enjoy this fresh and flavorful potato salad at your next gathering!