A Basil Pesto Potato Salad For Summertime Feasts
Some things we like about potato salad: It makes everyone happy. Everyone has their own recipe. Potato salad is the best cookout food. The list goes on. Make a nice big spread with Salmon Burgers, Baked BBQ Chicken Thighs, Grilled Chicken Thighs or our Broiled Salmon! Or even just a good old fashioned Hot Dog will do the trick. For more potato salad inspiration, check out our Smashed Potato Salad.
Ingredients You’ll Need To Make Easy Pesto Potato Salad
Baby Yukon gold potatoes – Russets will work too!
Pesto – Store-bought or Homemade Basil Pesto will add creaminess to your potato salad, since we’re not using mayo.
Fresh basil leaves – Doubling down on that basil goodness, fresh basil adds a nice visual element too.
White vinegar – One of the important parts of balancing a dish comes from adding an acidic element, and the starchy potatoes love a good swig of vinegar.
Kosher salt – We prefer kosher salt because it seasons the potato salad, balancing the flavors, without making it taste salty.
English cucumber – This varietal is sweeter and has fewer seeds than the conventional cucumber.
Hard boiled eggs – Read all about How To Make Hard-Boiled Eggs, and then roughly chop half a dozen for this potato salad with pesto dressing.
How to Make Pesto Potato Salad
Boil the potato water. Bring a large pot of salted water to a boil over high heat.
Add the potatoes and cook until tender, about 12-15 minutes. Drain in a colander and allow them to cool completely. No need to play hot potato.
Assemble the salad. In a large bowl, combine the pesto, vinegar, and salt. Add the cooled potatoes, basil, cucumber, and eggs and toss to coat.
How to Store Pesto Potato Salad Leftovers + Tips
Storage: Pesto potato salad will keep in an airtight container refrigerated for 2 to 3 days.
On freezing: You can freeze potato salad, but it doesn’t mean you should, and it doesn’t yield the tastiest results. If you’re freezing, we recommend warming thawed pesto potato salad gently, and eating it slightly warm.
Make ahead! Make each part ahead and toss it altogether the day you’re serving!
Homemade vs store-bought pesto: Do I have to make the pesto homemade? You can always sub store-bought, but it just isn't the same!
Potato selection: Can I make this salad using regular russet potatoes? Sure! Just peel, cube and be sure you don’t overcook them!
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