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This creamy pesto potato salad transforms simple ingredients into a vibrant dish that's perfect for summer gatherings or as a gourmet side. The combination of fresh basil pesto and tender new potatoes creates a Mediterranean-inspired twist on traditional potato salad that's both dairy-free and delicious.
I first made this recipe for a backyard barbecue last summer when I needed something to please both my vegan and non-vegan friends. Everyone asked for the recipe and now it's requested at every outdoor gathering I host.
Ingredients
- New potatoes: Choose small waxy varieties like fingerling or baby red potatoes for best texture
- Fresh basil: The star ingredient that brings vibrant color and aromatic flavor
- Pine nuts: Adds richness and traditional pesto flavor plus wonderful texture
- Nutritional yeast: Creates cheesy flavor without dairy, excellent source of B vitamins
- Olive oil: Use a good quality extra virgin for the best flavor in your pesto
- Vegan mayonnaise: Creates the perfect creamy binding for the salad
- Lemon juice and zest: Brightens all the flavors and balances the richness
- Garlic: One clove adds just enough punch without overpowering
Step-by-Step Instructions
- Prepare the potatoes:
- Cut potatoes in half to ensure even cooking. This step is crucial for uniform texture throughout the salad. Place them in generously salted boiling water and cook for 20-25 minutes. They should be tender when pierced with a fork but not falling apart. Remember that proper seasoning at this stage builds flavor from the beginning.
- Make the fresh pesto:
- While potatoes cook, combine basil, pine nuts, nutritional yeast, lemon juice, garlic and salt in a food processor. Pulse several times until the pine nuts break down and the basil is finely chopped but still has some texture. This creates the flavor base for your dressing. With the processor running, slowly stream in olive oil until the mixture becomes smooth and develops that classic pesto consistency.
- Cool the potatoes:
- Drain cooked potatoes thoroughly and immediately rinse under cold water. This stops the cooking process and prevents them from becoming mushy. Allow them to cool completely so they maintain their shape when mixing with the pesto. A few minutes of patience here makes a significant difference in the final texture.
- Combine and dress:
- Place cooled potatoes in a large bowl and add your freshly made pesto, vegan mayonnaise, lemon zest and a generous amount of freshly ground black pepper. Gently fold everything together using a large spoon, taking care not to break the potatoes. The warm potatoes will absorb some of the dressing, enhancing the overall flavor. For optimal coating, lift and toss the bowl rather than stirring aggressively.
- Garnish and serve:
- Top with additional toasted pine nuts for extra crunch, fresh basil leaves for color, and another crack of black pepper. These finishing touches add textural contrast and visual appeal that elevates the dish from everyday to special occasion worthy.
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Pine nuts are what give traditional pesto its distinctive rich flavor and creamy texture. I remember the first time I made this recipe, I was tempted to skip toasting the pine nuts as a garnish but that extra step adds incredible depth of flavor. My Italian grandmother would approve of this modern take on pesto, even without the traditional Parmesan cheese.
Make It Ahead
This potato salad actually improves with time as the flavors meld together in the refrigerator. You can prepare it up to 3 days in advance, making it perfect for meal prep or getting ahead for parties. Store in an airtight container and give it a gentle stir before serving. If making ahead, reserve the garnishes until just before serving for the freshest presentation.
Simple Substitutions
If pine nuts are outside your budget, walnuts or sunflower seeds make excellent alternatives that still provide that necessary richness. For those avoiding nuts altogether, hemp seeds create a similar texture with added nutritional benefits. Not a fan of nutritional yeast? Try a tablespoon of white miso paste instead for that umami depth without the cheesy flavor.
Serving Suggestions
This versatile potato salad shines as part of an outdoor spread alongside grilled vegetables and plant-based burgers. For a complete meal, serve it with a simple bean salad and crusty bread. It also makes an excellent addition to packed lunches or picnics since it travels well and tastes great at room temperature.
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The beauty of this potato salad lies in its vibrant flavors and adaptability. Whether served warm just after making or chilled from the refrigerator, it brings a gourmet touch to any meal with minimal effort.
Frequently Asked Questions
- → Can I make this pesto potato salad ahead of time?
Yes! This salad keeps well in an airtight container in the refrigerator for 3-4 days. The flavors may even intensify over time, making it a perfect make-ahead dish for gatherings.
- → What can I substitute for nutritional yeast?
If you don't have nutritional yeast, you can use vegan parmesan as mentioned in the ingredients list. For non-vegan versions, regular grated parmesan cheese works well in the pesto.
- → Can I use a different type of nut in the pesto?
Absolutely! While pine nuts are traditional for pesto, you can substitute walnuts, almonds, or even sunflower seeds for those with nut allergies. Each will provide a slightly different flavor profile.
- → How do I prevent my potatoes from becoming mushy?
To keep potatoes intact, ensure you don't overcook them - they should be fork-tender but still hold their shape. Cooling them immediately under cold water after boiling helps stop the cooking process and maintains their texture.
- → Is this potato salad served hot or cold?
This salad is typically served cold or at room temperature, making it perfect for summer gatherings. The potatoes are cooled after boiling before being mixed with the pesto and mayo.
- → Can I add other vegetables to this salad?
Certainly! Green beans, cherry tomatoes, red onion, or even steamed asparagus would make excellent additions. Just make sure to adjust the amount of pesto and mayonnaise to adequately coat the additional ingredients.