Creamy Pesto Potato Salad

Whip up our Creamy Pesto Potato Salad for a fresh twist on a classic! Explore our easy recipe and make your next gathering unforgettable.

Potato salad, in its many variations, has been gracing picnic tables and potluck gatherings for generations. There’s something inherently celebratory about its presence – a symbol of coming together and the joys of shared meals.

In this creamy pesto rendition, we retain the potato salad’s timeless spirit, while infusing it with the boldness of fresh basil, Parmesan cheese, and garlic. It’s delightfully different, yet comfortingly familiar.

How to Store Leftover Potato Salad

Potato salads should not sit out at room temperature for more than two hours.

To store leftover potato salad, place it in a container with an airtight lid and refrigerate immediately. It can last in the refrigerator for up to five days.

Ingredients for Creamy Pesto Potato Salad

Potatoes – I like to use baby potatoes for potato salad as they hold together well and tend to have a nice creamy texture. However, you can use red potatoes or Yukon gold. Cook the potatoes until just tender, do not overcook them.

Basil – Fresh basil is the star of our pesto. I would suggest not making a substitution for it, as we already skipped the pine nuts.

Cheese – Shred or grate your own Parmesan cheese for best results. You may use store bought grated Parmesan if you prefer for this dish.

Lemon – Use fresh lemon for the best flavour. If you do use bottled lemon juice, you will need 1/2 tablespoon.

Garlic – Fresh garlic is best. Do not substitute with garlic powder. Prepared minced garlic is alright to use, but the flavour just isn’t as good as fresh.

Mayo – I found that the mayo added the perfect creamy texture to the sauce and pine nuts were not needed. They can be added if desired for a more traditional pesto, but using the mayo in place of pine nuts significantly decreases the cost of making the pesto . Greek yogurt is a good substitute in place of the mayo for a lighter dish.

Oil – Extra virgin olive oil is best for making the pesto, however you can use your favourite neutral flavoured oil if you don’t have any olive oil on hand.

Looking for More Potato Side Dishes?

Check out more of my favourite potato side dish recipes!

This is the best funeral potatoes recipe I’ve ever had, it’s creamy and delicious – a great side dish for potlucks and family dinners.

This recipe for crispy roasted garlic parmesan baby potatoes is an easy side dish that’s great with any meal.

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

How to Make Creamy Pesto Potato Salad

Yields: 4-6 servings | Prep time: 10 Minutes | Cook time: 15 Minutes

Ingredients:

• 1 ½ pounds baby potatoes
• 1 ½ cup fresh basil leaves
• ¼ cup grated or shredded parmesan cheese
• Juice of half a lemon
• 1 garlic clove
• 3 tablespoons mayonnaise
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Directions:

Add potatoes to a large saucepan or pot and cover with water. Bring to a boil and cook until the potatoes are fully cooked through and tender. Remove from heat and drain potatoes. Set aside to cool completely. (Image 1)

Blend the fresh basil, parmesan, lemon juice, garlic, mayo, oil and salt and pepper in a food processor until smooth and creamy. Adjust salt and pepper to taste. For a more mellow sauce flavor, you can add an additional tablespoon of mayo. (Image 2)

Slice the potatoes into halves and add to a serving or mixing bowl. (Image 3)

Pour the pesto mixture over the potatoes and toss to coat. (Image 4) Chill in the refrigerator for one hour, or overnight, before serving, or serve warm if desired. Enjoy!