Pesto Potato Salad in a grey plate with basil topping

Pesto Potato Salad

Pesto Potato Salad in a grey plate with basil topping
Pesto Potato Salad in a grey plate with basil topping

Pesto Potato Salad

Quick and tasty potato salad recipe with basil pesto.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad
Cuisine Italian
Servings 2

Ingredients
  

  • 1/2 lb Potatoes fingerling or baby
  • 1 & 1/2 cup Fresh Basil Leaves
  • 1/4 cup Walnuts
  • 2 Garlic Cloves
  • 1 Lemon
  • 3-4 tbsp Olive Oil
  • Salt as needed
  • Pepper or Red Chili Flakes as needed

Instructions
 

  • 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.

Notes

  • If using regular potatoes, chop potatoes to bite size after boiling. 
  • Do not over cook potatoes, they have to hold shape after boil.
Keyword Pesto, Potato, Vegan

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4 Comments

  1. The potatoes used in the recipe has two colors. I realize you can use red potatoes, but red potatoes are red on the skin not potato flesh. What kind of potatoes were used on the pesto potato salad.

    • Hi!
      They are fingerling potatoes, I got them from Cal-Organic Farms. They have a bag that has potatoes in three colors, regular, red, and purple.
      Hope that helps!

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