Pistachio Pesto Potato Salad
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!
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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
- 1/2 cup cilantro or sub basil
- 1 jalapeño chopped, optional
- 2 cloves garlic peeled
- 1/2 cup pistachios shelled
- 1 lime juiced
- 4 tablespoons oil
- salt & pepper to taste
- water as needed to thin
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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