The vibrant flavors of garden-fresh basil pesto combined with tender steamed potatoes and sweet bell peppers make this dish a refreshing twist on the traditional potato salad. Light yet satisfying, it’s the perfect way to elevate your side dish game.
This Pesto Potato Salad is ideal for summer BBQs, picnics, or even meal prep for the week. With its bright colors and fresh taste, it’s a crowd-pleaser that delivers both flavor and wholesome ingredients in every bite. Serve it chilled and watch it disappear fast!
Full recipe:
Ingredients:
Salad
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1 ½ pounds small red potatoes
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1 yellow bell pepper, chopped (about ¾ cup)
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1 red bell pepper, chopped (about ¾ cup)
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⅓ cup basil pesto (see below)
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Salt and pepper to taste
Basil Pesto (Yields about ¾ cup)
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¼ cup pine nuts
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1 clove garlic
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3 cups fresh basil leaves (loosely packed)
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¼ cup grated Parmesan
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1 tablespoon lemon juice
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¼ cup olive oil
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Salt and pepper to taste
Directions:
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Place the red potatoes in a large steamer basket over boiling water. Steam for about 20 minutes, or until fork-tender but still firm. Let them cool enough to handle.
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Cut the steamed potatoes into quarters and place in a large mixing bowl.
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Add chopped red and yellow bell peppers to the bowl.
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Gently toss the vegetables with ⅓ cup of prepared basil pesto. Season with salt and pepper to taste. Chill before serving.
For the Basil Pesto:
5. Toast pine nuts in a dry skillet over medium heat for about 3 minutes, stirring constantly until golden brown.
6. In a food processor, blend toasted pine nuts and garlic until finely chopped.
7. Add basil, Parmesan, and lemon juice, and pulse until finely minced.
8. With the processor running, slowly drizzle in the olive oil until well-blended and smooth.
9. Season with salt and pepper to taste. Store extra pesto in an airtight container or freeze in ice cube trays for later use.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: Approx. 220 kcal per serving | Servings: 8 servings
A Nutrient-Packed Side Dish
One of the biggest advantages of this pesto-based potato salad is its impressive nutritional profile. Red potatoes are rich in potassium, fiber, and vitamin C. Unlike russet potatoes, red potatoes have a waxy texture and thin skins, which means they hold their shape well after steaming and don’t require peeling—preserving more nutrients in the process.
Bell peppers add more than just vibrant color; they’re also packed with vitamin A, vitamin C, and antioxidants like beta-carotene and lutein. When combined with heart-healthy olive oil and brain-boosting pine nuts from the pesto, this salad becomes a side dish that not only satisfies hunger but supports wellness too.
The Power of Homemade Pesto
The basil pesto used in this recipe deserves its own spotlight. Unlike store-bought varieties, homemade pesto is free from preservatives and often has a brighter, fresher flavor. It’s incredibly versatile—ideal not just for potato salad, but also as a pasta sauce, sandwich spread, or topping for grilled vegetables.
Making pesto at home allows for customization as well. Allergic to pine nuts? You can easily substitute walnuts, almonds, or even sunflower seeds. Want it vegan? Simply skip the Parmesan or replace it with nutritional yeast. The control you have over the ingredients ensures you’re creating something not only delicious but also aligned with your dietary needs.
A Perfect Dish for Meal Prep and Entertaining
This Pesto Potato Salad is as functional as it is flavorful. It stores well in the refrigerator, making it ideal for meal prep and busy weekday lunches. Since it doesn’t rely on mayo, it also holds up better at outdoor events like barbecues or picnics where refrigeration might be limited.
Its bright green and red color palette also makes it an attractive addition to your entertaining spread. It pairs beautifully with grilled meats, fish, or plant-based main dishes and can even be served as a vegetarian main course when paired with a light soup or salad.
Simple, Straightforward, and Satisfying
Ellie Krieger is known for recipes that balance health and taste, and this one is no exception. With just a few fresh ingredients and minimal prep, you can have a dish that tastes like summer in a bowl. Steaming the potatoes ensures they stay moist and tender without becoming mushy, and tossing them while slightly warm allows the pesto to infuse each bite more deeply.
For those new to cooking or looking for something quick and foolproof, this is a fantastic recipe to start with. It doesn’t require any complicated techniques or rare ingredients, and the results are impressive enough to bring to a gathering or enjoy for a cozy night at home.
Customizing to Your Preference
While this salad is delightful as written, it’s also highly adaptable. Want to make it heartier? Add halved cherry tomatoes, grilled corn, or even some chickpeas for extra protein. Prefer a bit of spice? Mix in a pinch of crushed red pepper or a dash of Dijon mustard to the pesto.
For those following specific diets, the recipe is naturally vegetarian and gluten-free. It can be adjusted to suit vegan diets or made dairy-free by using a cheese alternative in the pesto.
You can even transform it into a warm dish by serving it right after tossing everything together, or turn it into a composed salad by arranging the ingredients on a large platter with layers of greens like arugula or spinach.
Tips for Perfect Results
To get the best out of your ingredients, be sure to toast the pine nuts before blending them into the pesto. This simple step enhances their flavor and adds a subtle nutty depth to the sauce.
Use high-quality olive oil, as it makes a big difference in the final taste of the pesto. For the basil, use fresh, vibrant leaves—basil that’s wilted or browning will impart a bitter flavor.
When cooking the potatoes, make sure not to over-steam them. They should be tender but still hold their shape. Letting them cool slightly before tossing in the pesto ensures they don’t absorb too much moisture and become soggy.
Why You’ll Love It
This Pesto Potato Salad is more than just a side dish; it’s a celebration of seasonal produce, wholesome ingredients, and effortless cooking. Whether you’re someone who loves traditional dishes with a twist, a parent looking for healthier family meals, or a meal prepper in search of make-ahead options, this salad ticks all the boxes.
Its zesty, herbaceous flavor profile makes it stand out, and its versatility means it will quickly become a go-to in your rotation. Plus, it brings color and nutrition to your table, which is a win-win for both the eyes and the tastebuds.
Conclusion
In a world full of creamy, heavy potato salads, Ellie Krieger’s Pesto Potato Salad is a breath of fresh air. Light, vibrant, and full of bold basil flavor, it’s a delicious reminder that healthy food doesn’t have to be boring. It proves that with just a few simple ingredients, you can create something that feels indulgent yet supports your well-being.
Whether you’re serving it at a family cookout, packing it for lunch, or enjoying it as part of a larger dinner spread, this dish is sure to impress. It’s a perfect example of how small changes—like swapping mayo for pesto—can breathe new life into familiar favorites.
So the next time you find yourself reaching for that classic potato salad recipe, consider giving this fresh and flavorful version a try. It may just become your new favorite.