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Home » Picnic Salads

Creamy Pesto Potato Salad

Published: Feb 29, 2024 by Kate O'Malley · This post may contain affiliate links. See end of article for more information · Leave a Comment


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Thanks to the versatility of the humble potato, there are so many diverse potato salad recipes to choose from, like my fresh and crunchy Dill Pickle Potato Salad. But this Pesto Potato Salad is a nod to traditional creamy potato salad recipes with fresh, fragrant summer basil.

Bowls of basil pesto potato salad.
Jump to:
  • Here’s Why This Recipe Works
  • Ingredient Notes
  • Recipe Variations and Substitutions
  • Step by Step Instructions
  • Recipe FAQs
  • Which are the Best Potatoes for Potato Salad
  • Expert Tips
  • Related Recipes 
  • Creamy Pesto Potato Salad

Here’s Why This Recipe Works

Potato salad is always a crowd-pleaser when it comes to picnic salads, especially summer picnic salads.

Like my Mediterranean Pesto Orzo Salad and my Couscous Salad, I love the simplicity of this salad. You simply boil the potatoes, blend your pesto dressing in a food processor, and combine.

This is a fantastic make-ahead salad. You can make this salad up to three days in advance or whip it up in less than an hour for an impromptu picnic or party.

Picnic Tip: This recipe uses fragrant, fresh pesto. If you make a bigger batch or have leftovers, you can use it for other summer picnic recipes, like my Pesto Caprese Sandwich or easy homemade Pesto Cheese Bread.

Ingredient Notes

Ingredients for pesto Potato Salad.

See my recipe card below for a complete list of the ingredients with measurements and notes.

Recipe Variations and Substitutions

Pesto: This recipe uses walnuts in the pesto. You can use pine nuts, as in a traditional pesto sauce, but be careful how much you use, as pine nuts are very full-flavored. If you don’t like walnuts, you could use cashews or almonds.

Heavy Cream: You can switch heavy cream for sour cream, Greek Yogurt, or a light version of either.

Add Some Zest: A small squeeze of lemon juice or lemon zest added to the pesto can give that salad a nice fresh finish.

Step by Step Instructions

Prepare the Potatoes

Step 1: Before cooking the potatoes, you need to decide whether to keep their skins. If you like the texture, keep them. If not, peel them before chopping them into bite-sized pieces. 

Step 2: Fill a pot with cold water and add the potatoes. Bring the water to a boil. Once the water is boiling, reduce the heat and simmer for 10-15 minutes until fork-tender but not too soft, so they hold their shape well. 

Once cooked. Drain the water and set the potatoes aside to cool.

Make the Pesto Dressing

Steps shown for making pesto potato salad dressing.

Step 3: Add the walnuts, fresh basil leaves, mayonnaise, cream, garlic clove, salt, olive oil, and ground pepper to a food processor or bowl and blend well to combine. You should have a nice, smooth, creamy consistency.

Add the parmesan cheese to the pureed mix and stir to combine.

Ingredients for pesto potato salad in a bowl before combining.

Step 4: Once the potatoes are cooled, add the potatoes and pesto mix to a large bowl. Optional: add some roughly chopped fresh basil and walnuts for extra flavor and texture.

Combining potatoes and pesto dressing for potato salad.

Step 5: Gently mix the salad, ensuring the potatoes are well coated.

Recipe FAQs

Is it better to serve pesto potato salad warm or cold?

A straight pesto potato salad (without mayonnaise or cream) can be served either warm or chilled. However, I think cold is better when it comes to a creamy pesto dressing.

How can I prevent my pesto potato salad from becoming watery?

To avoid a watery potato salad, ensure the potatoes are cooked until just fork-tender and drained well. Letting them cool before adding the pesto can also help maintain the right consistency.

Which are the Best Potatoes for Potato Salad

Choose a waxy potato over a starchy potato for potato salad. Potato varieties such as Red(also known as Red Bliss Potatoes), New Potatoes, or Fingerling are good for potato salad. They will be less starchy than white and have finer skin, which is better for potato salads.

Choose smaller, firm potatoes. Avoid sprouted potatoes with a green hue or those that are soft or wrinkly.

Expert Tips

Cooking the Potatoes: Don’t overcook your potatoes, as this will result in a mushy potato salad. Starting the cooking process from cold will help to avoid this. Also, allow your potatoes to cool properly before dressing them, as this will help prevent watery potato salad.

Pesto Dressing: If you feel the dressing is too thick, add a little extra olive oil.

Food Safety Tip: Potato salad (especially a creamy dressing) can turn bad after two hours out of the fridge. See my tips for keeping food cold at a picnic to ensure your potato salad stays fresh.

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Did you try this Pesto Potato Salad? 

Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.

Bowl of pesto potato salad.

Creamy Pesto Potato Salad

Kate O’Malley
This fragrant and creamy pesto potato salad loaded with fresh basil is so easy to make, it's a great make-ahead salad, or you can whip it up fresh in under an hour.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Lunch, Picnic Food, Salad
Cuisine American, Salad
Servings 4 Servings
Calories 630 kcal

Ingredients
  

  • 2 lb potatoes
  • ⅓ cup fresh basil leaves
  • ¼ cup heavy cream
  • ½ cup mayonnaise
  • 1 garlic clove
  • ¼ cup parmesan cheese
  • ½ cup walnuts or pine nuts
  • ½ teaspoon salt - adjust to taste
  • 3 tablespoon olive oil
  • ¼ teaspoon ground pepper

Instructions
 

Prepare the Potatoes

  • Before cooking the potatoes, you need to choose if you want to keep their skin or not. If you like the texture, keep it. If not, peel them before the next step.
  • Chop the potatoes into bite-sized pieces. 
  • Fill a pot with cold water and add the potatoes. Bring the water to a boil. Once the water is boiling, reduce the heat and simmer for 10-15 minutes until fork-tender, but not too soft, so they hold their shape well. 
    Do not overcook the potatoes, as they will not hold their shape or become mushy.

Make the Pesto Dressing

  • While the potatoes cook, prepare the pesto dressing: You’ll need a hand mixer or blender to make the dressing.
  • Add basil leaves, cream, mayonnaise, garlic clove, walnuts, salt, olive oil, and ground pepper and blend until you have a well combined and smooth consistency.
  • Add parmesan cheese to the dressing mix and stir to combine.
  • Once the potatoes have cooled, combine them with the creamy pesto. Optional: add some roughly chopped fresh basil and whole or rough chopped walnuts for extra flavour and texture.

Notes

Recipe Tips & Variations

  • Choose a waxy potato, such as a red new potato, over a white starchy potato.
  • Make sure you let your potatoes cool properly before adding the dressing.
  • If you feel the dressing is too thick, add olive oil or mayonnaise.
  • You can switch heavy cream to sour cream or a light version of either.
  • To make this recipe vegan-friendly, replace parmesan cheese with nutritional yeast and heavy cream and mayonnaise with vegan mayo.
  • You can switch walnuts for pine nuts

Storage

  • Keep leftover potato salad covered in the fridge for up to three days.

Nutrition

Serving: 1gCalories: 630kcalCarbohydrates: 43gProtein: 10gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 21gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 33mgSodium: 587mgPotassium: 1056mgFiber: 6gSugar: 3gVitamin A: 399IUVitamin C: 46mgCalcium: 133mgIron: 2mg
Tried this recipe?Mention @picniclifestyle or leave a comment below.

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About Kate O'Malley

Picnic enthusiast, passionate cook, and the creative force behind Picnic Lifestyle. With a globe-trotting background and a keen eye for local ingredients, she's mastered the art of crafting delectable picnics and portable feasts (especially for long travel days). Kate's passion for al fresco dining comes alive in this guide, curating perfect picnics for every occasion.

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