Pesto Potato Salad
Pesto potato salad with steamed new potatoes, fresh tomatoes, red onion, and celery in a basil pesto, mayo, and yogurt dressing. Includes homemade pesto recipe.
YIELD
6 servingsPREP
40 minCOOK
40 minREADY
1 hrsThis potato salad swaps the usual all-mayo dressing for a lighter blend of mayonnaise, plain yogurt, and fresh basil pesto. The pesto brings garlic, basil, parsley, and olive oil to the party, turning a basic side into something with real herby punch.
New potatoes get steamed whole and unpeeled, then cooled and cubed. Steaming rather than boiling keeps them from absorbing excess water, so the cubes hold their shape when tossed with the dressing instead of falling apart into mush. Leaving the skins on adds color and a slightly earthy bite.
Fresh tomatoes, red onion (or scallions), and sliced celery go in for crunch and freshness. The dressing coats everything lightly rather than drowning it. Chill before serving so the flavors have time to meld.
Chef Tips
- Cool the potatoes completely before cubing and dressing. Warm potatoes absorb dressing unevenly and the pesto flavor gets muted.
- The homemade pesto recipe makes more than you need. Store the extra with a thin film of olive oil on top to prevent browning. It keeps in the fridge for about a week.
- Use waxy new potatoes, not starchy russets. Russets crumble into the dressing.
- Toss gently. Aggressive stirring breaks the potato cubes and turns the salad into a thick paste.
Variations
- Add diced fresh mozzarella for a caprese-inspired version.
- Stir in blanched green beans and halved cherry tomatoes for a Nicoise-style twist.
- Use sun-dried tomato pesto instead of basil pesto for a richer, sweeter dressing.
Ingredients
Directions
Steam whole unpeeled potatoes until soft when pierced with a fork, about 30 to 40 minutes. Cool and cube.
Place in a large bowl and toss gently with tomatoes, onions and celery.
In a small bowl, combine mayonnaise, yogurt and ¼ cup pesto. Pour dressing over potato mixture and toss gently to combine.
Chill before serving.
PESTO:
In food processor, place ¼ cup nuts, 3 garlic cloves, 2 cups packed fresh basil leaves and ¼ cup chopped fresh parsley; process until finely ground.
With motor running, gradually add ⅔ cup olive oil until pesto is the consistency of mayonnaise. Add freshly ground pepper to taste. Transfer to a small jar and pour a thin film of olive oil over surface of pesto.
Cover tightly and store in refrigerator.
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