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!

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 | ThisSavoryVegan.com #thissavoryvegan #potatosalad #veganpotatosalad

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.

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 | ThisSavoryVegan.com #thissavoryvegan #potatosalad #veganpotatosalad

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.

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 | ThisSavoryVegan.com #thissavoryvegan #potatosalad #veganpotatosalad

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.

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 | ThisSavoryVegan.com #thissavoryvegan #potatosalad #veganpotatosalad

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!

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 | ThisSavoryVegan.com #thissavoryvegan #potatosalad #veganpotatosalad

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

Servings: 10 sides
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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!
5 from 2 ratings

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.

Video

Calories: 195kcal, Carbohydrates: 27g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Sodium: 67mg, Potassium: 661mg, Fiber: 4g, Sugar: 2g, Iron: 1mg
Cuisine: American
Course: Side Dish
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
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 | ThisSavoryVegan.com #thissavoryvegan #potatosalad #veganpotatosalad