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Simple Recipes for Every Day

Pesto Potato Salad

pesto potato salad in a serving bowl made with potatoes, eggs, cucumbers and fresh basil
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 2 pounds baby Yukon gold potatoes, cut in half
  • ¾ cup pesto, store-bought or homemade
  • 2 tablespoons white vinegar
  • ½ teaspoon kosher salt
  • ¼ cup fresh basil leaves
  • 2 cups diced English cucumber
  • 6 hard boiled eggs, roughly chopped

Method

  1. 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 and allow them to cool completely.

  2. In a large bowl, combine the pesto, vinegar, and salt. Add the cooled potatoes, basil, cucumber, and eggs and toss to coat. Will keep in an airtight container refrigerated for 2 to 3 days.