Vegan Pesto Potato Salad

There’s something about potato salad that immediately brings memories of sunny picnics, backyard barbecues, and family gatherings. But this Vegan Pesto Potato Salad offers a refreshing, dairy-free twist on a beloved classic. It’s not just the creamy texture or the earthy sweetness of the potatoes that wins hearts—it’s that fresh, vibrant basil pesto that coats every bite, turning a simple dish into something unforgettable.

I first tasted a pesto potato salad at a summer potluck where a friend, known for her garden-fresh recipes, brought it in a big wooden bowl. The smell of garlic, basil, and roasted nuts was enough to draw a crowd. One bite and I was hooked. That moment inspired me to create my own version—wholesome, completely plant-based, and bursting with flavor.

This recipe is perfect for those long summer evenings, potlucks, or meal-prepped lunches. It’s easy to whip up and keeps beautifully in the fridge. With just a few ingredients and a homemade vegan pesto, you’ll have a dish that satisfies herb lovers and potato salad skeptics alike.

Why You’ll Love This Recipe:

• Creamy without any dairy
• Packed with bold, herby pesto flavor
• Great served warm or chilled
• Perfect for picnics, BBQs, or a satisfying lunch
• Naturally gluten-free and vegan

INGREDIENTS YOU’LL NEED:

For the potato salad:

• 1.6 lbs (750g) baby potatoes
• 1 small red onion, finely chopped
• Small handful fresh basil leaves (for garnish)

For the vegan pesto:

• 1 ½ cups fresh basil leaves, packed
• ¼ cup pine nuts (or walnuts)
• 2 tbsp nutritional yeast
• 1 garlic clove
• ½ tsp salt
• 5 tbsp olive oil
• Juice of half a lemon
• 2–3 tbsp water (to thin, if needed)

HOW TO MAKE VEGAN PESTO POTATO SALAD:

STEP-BY-STEP INSTRUCTIONS:

Start with fresh baby potatoes—yellow, red, or mixed. I love using baby potatoes because they cook quickly and have a naturally creamy texture. Scrub them clean and cut any large ones in half to ensure even cooking.

Step 1: Cook the potatoes
Place the potatoes in a large pot of salted water. Bring to a boil and cook for 12–15 minutes or until fork-tender. You want them soft but not falling apart. Drain and set aside to cool slightly.

Step 2: Make the vegan pesto
While the potatoes are cooking, add basil, pine nuts, garlic, nutritional yeast, salt, olive oil, and lemon juice to a food processor. Blend until smooth. If needed, add 2–3 tablespoons of water to get your desired consistency. The result should be a thick but pourable sauce—bright green and bursting with aroma.

Step 3: Assemble the salad
Place the warm potatoes in a large mixing bowl. Add the finely chopped red onion. Pour the pesto over the potatoes and gently mix to coat them evenly. The warmth of the potatoes will help the pesto soak in, enhancing every bite.

Step 4: Garnish and serve
Top with fresh basil leaves and an extra drizzle of olive oil if desired. This salad is delicious served warm but even better after chilling for an hour or two in the fridge.

HELPFUL TIPS:

• If you don’t have pine nuts, walnuts or cashews make great substitutes.
• For extra creaminess, stir in a spoonful of vegan mayonnaise or mashed avocado.
• Store leftover pesto in an airtight container with a layer of olive oil on top to keep it fresh.
• Add cooked green beans or cherry tomatoes for extra color and texture.

DETAILS:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Side Dish
Method: Boiled, Blended
Cuisine: Vegan, Mediterranean-inspired
Diet: Vegan, Gluten-Free

NOTES:

This Vegan Pesto Potato Salad is best enjoyed fresh or chilled within a day or two. The pesto flavor deepens as it sits, making leftovers even more satisfying.

NUTRITIONAL INFORMATION:

(Per serving – approx.)

• Calories: 280
• Protein: 4g
• Fat: 16g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use store-bought vegan pesto?
Yes, but homemade adds a freshness that’s hard to beat. Just be sure to check the label for dairy-free ingredients.

What’s the best potato for this salad?
Waxy varieties like baby potatoes, red potatoes, or fingerlings hold their shape best.

Is this salad freezer-friendly?
Not really. Potatoes can get grainy once frozen and thawed, and the pesto will lose its vibrant flavor.

STORAGE INSTRUCTIONS:

Store the salad in an airtight container in the fridge for up to 3 days. Stir well before serving. For best taste, let it sit at room temperature for 10 minutes before eating.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Cranberry and Brie Stuffed Chicken
• Parmesan Crusted Chicken with Garlic Cream Sauce
• Peruvian Grilled Chicken Salad: A Summer Feast with Global Roots

CONCLUSION:

This Vegan Pesto Potato Salad is a flavor-packed, feel-good side dish you’ll want to make again and again. It’s proof that simple ingredients—when treated with care—can shine. Whether you’re bringing it to a gathering or enjoying it as a weekday lunch, it’s the kind of recipe that feels both comforting and exciting. Make it once, and it might just become a new classic in your kitchen.

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