Creamy Pesto Potato Salad

By picnic lifestyle

Dish Info








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

Chop the potatoes into bite size pieces and add to a pot of cold water. Bring to the boil, then reduce heat simmering until the potatoes are fork tender. Approx. 5 minutes Set aside to cool. 

Add basil leaves, cream, mayonnaise, garlic clove, walnuts, salt, olive oil, and ground pepper to a blender. 

Blend until you have a nice smooth and creamy pesto dressing.  Add more mayo or oil if it is too thick. 

Add parmesan cheese to the dressing and stir to combine. 

Add the pesto dressing to a bowl with the cooled potatoes. You can also add some extra walnuts and chopped basil. 

Gently stir the dressing through the potatoes making sure they are well coated. 

Store in an airtight container in the fridge for up to 3 days.

Find more summer salads on Picnic Lifestyle – a guide dedicated to al fresco dining & the portable feast.