Pesto Potato Salad

June 10th, 2020

Pesto Potato Salad

Vegan | Gluten-Free

Yield : 2 servings

Time : 35-40 mins


  • 1/2 pound Fingerling or Baby Potatoes

  • 1 & 1/2 cups Fresh Basil Leaves

  • 1/4 cup Walnuts or Pine Nuts

  • 2 Garlic Cloves

  • 1 Lemon

  • 3-4 tbsp Olive Oil

  • Salt ( as needed )

  • Pepper or Chili Flakes ( as needed )


  • In a pot add potatoes, cover with water and boil on medium heat for 20 mins or till potatoes are cooked.

  • In meantime prepare pesto by blending basil leaves, walnuts, garlic cloves, juice from one lemon, olive oil, salt & pepper. Coarse blend for a little crunch from walnuts.

  • When potatoes are well cooked, drain water, remove skin of potatoes if not using organic and transfer to a mixing bowl. Add prepared pesto to potatoes and mix together, adjust salt and pepper as needed.

  • Add seasoned croutons before serve if needed.


  • If using regular potatoes, chop potatoes to bite size after boiling. 

  • Do not over cook potatoes, they have to hold shape after boil.

Making this..? tag @theguccha on Instagram so we can see it!

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