Pistachio Pesto Potato Salad
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This Pistachio Pesto Potato Salad is light, dairy-free and mayo-free. Made with fresh pesto and thinly sliced red onion. A great vegan side dish!
I love everything about potatoes…especially potato salad! And I have made quite a few of them. From my Southwest Potato Salad to my Gnocchi Potato Salad, I love ’em all. This new potato salad recipe is a great addition. The pesto is light and fresh and is the perfect dressing for the potatoes. Serve this salad at room temp or chilled – it is perfect for a party!
How to Make Pistachio Pesto
I can’t get enough of this pistachio pesto! It is at the top of my homemade pesto list – with Broccoli Pesto and Kale Pesto right behind it. Here is what you need to make it:
- cilantro – or sub basil
- jalapeño – optional, you can omit it if you don’t like spice
- garlic
- pistachios
- lime juice
- oil
- salt & pepper to taste
- water – as needed to thin
Add everything to a food processor and pulse to combine. Scrape down the edges as you go and give it a taste before setting it aside.
Assemble the Potato Salad
Dice up some potatoes in bite-size pieces and place them in a large stock pot. Cover with water and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until the potatoes are tender.
Drain the potatoes and cover them with a clean kitchen towel. Let them steam for 10 minutes.
Add the potatoes, pesto and thinly sliced red onion to a large bowl. Toss until everything is combined.
Serve it Up
When it comes to serving this, you have some options:
- Serve it warm – when you first assemble it, the potatoes will still be warm. You can definitely serve it right away for a warm side dish.
- Allow it to sit – this potato salad is great at room temperature too! So, cover it and let it sit for 30-ish minutes.
- Chill it – for a cold potato salad, cover it and place it in the fridge for at least an hour.
Whatever temperature you choose, add the salad to a platter and top with basil right before serving. This salad is great because you can prep it ahead of time and eat the leftovers throughout the week!
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made this Pistachio Pesto Potato Salad I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Pistachio Pesto Potato Salad
Ingredients
FOR THE PISTACHIO PESTO
FOR THE POTATO SALAD
- 3 pounds potatoes cut in chunks
- 1/2 red onion thinly sliced
- fresh basil optional, for serving
Equipment
Instructions
- Add the cubed potatoes to a large pot and cover with water. Bring to a boil and simmer for 10-15 minutes, or until fork tender. Drain and cover with a clean kitchen towel – allow to steam for 10 minutes.
- Meanwhile, add all of the pesto ingredients to a food processor and pulse to combine. Taste and adjust seasonings as needed. Set aside.
- Combine the potatoes, pesto and red onion in a large bowl. Toss to combine. Serve at room temperature or chill in the fridge. Top with fresh basil right before serving.
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