If you’ve been searching for a fresh spin on a classic side, the Pesto Potato Salad Recipe is absolutely worth trying. It perfectly combines tender baby yellow potatoes with the vibrant, herbaceous punch of basil pesto, creating a creamy, tangy, and rich dish that’s both comforting and bright. This salad brings a wonderful depth of flavor, balancing the richness of Asiago cheese and mayonnaise with the zesty lemon and garlicky notes that will have you coming back for seconds. Whether for a family gathering, picnic, or a simple weeknight side, this Pesto Potato Salad Recipe is sure to steal the show and become your new favorite summer staple.
Ingredients You’ll Need
This recipe is delightfully straightforward, using simple yet essential ingredients to deliver that perfect harmony of flavors and textures. Each component plays a crucial role, from the creamy mayo that adds smoothness, to the pesto that infuses fresh herbaceousness, and the potatoes that provide comforting substance and color.
- 1½ lbs. baby yellow potatoes: Quartered and tender, these waxy potatoes hold their shape beautifully for a perfect salad texture.
- 8.6 oz. basil pesto: Whether store-bought or homemade, pesto is the heart of this recipe, packing vibrant basil flavor.
- ½ cup mayonnaise: Adds creamy richness and binds the ingredients together smoothly.
- 1 cup freshly grated Asiago cheese: Offers a nutty, tangy kick that complements the pesto.
- 2 cloves garlic, finely minced: Provides aromatic depth and a subtle spicy bite.
- 2 tbsp lemon juice: Brightens the dish with fresh citrus acidity.
- ½ tsp kosher salt: Enhances and balances all the flavors.
- ½ tsp ground black pepper: Adds a gentle warmth and slight crunch.
How to Make Pesto Potato Salad Recipe
Step 1: Cook the Potatoes
Start by boiling 6 cups of water in a large pot over high heat. Once boiling, add your quartered baby yellow potatoes. Cook them gently for about 7 minutes until they’re tender enough to pierce with a fork but still firm, avoiding any mushiness. This balance is key to ensuring your salad has that ideal bite.
Step 2: Cool the Potatoes
Drain the potatoes carefully and let them cool for roughly 30 minutes on their own, or speed things up by rinsing them under cool water. This cooling step is essential because it stops them from overcooking and allows the flavors to adhere better during mixing.
Step 3: Prepare the Dressing and Toss
In a large bowl, whisk together the basil pesto, mayonnaise, freshly grated Asiago cheese, minced garlic, lemon juice, kosher salt, and black pepper. Once combined, gently fold in the cooled potatoes, ensuring every piece is coated in that luscious green, creamy dressing. Take your time here, tossing delicately to preserve the potato chunks.
Step 4: Final Touches and Serve
Transfer the salad to a serving dish and jazz it up with a few lemon wedges, a sprinkle of fresh parsley, and extra Asiago cheese if you’re feeling indulgent. These garnishes not only add a pop of color but also freshen and enhance the overall flavor profile.
How to Serve Pesto Potato Salad Recipe
Garnishes
Simple garnishes like freshly minced parsley, a light drizzle of pesto, or a scattering of extra grated Asiago cheese can elevate your Pesto Potato Salad Recipe generously. Lemon wedges on the side invite an optional citrus boost that brightens each bite wonderfully. These finishing touches make your salad not only delicious but picture-perfect for sharing.
Side Dishes
This pesto potato salad shines alongside grilled meats like chicken, steak, or even fish, bringing a refreshing and herby side that complements smoky, charred flavors. It’s also fabulous paired with a crisp green salad or roasted vegetables for lighter meals that still feel satisfying and vibrant.
Creative Ways to Present
For a festive touch, serve the salad in hollowed-out mini bell peppers or tomatoes for colorful individual portions. You can also layer it in small glass jars for picnics or potlucks, making serving easy and adding visual appeal. Another idea is to use the salad as a savory stuffing for crostini or wraps—any way you choose, it’s always a hit!
Make Ahead and Storage
Storing Leftovers
Place any leftover Pesto Potato Salad Recipe in an airtight container and refrigerate. It keeps well for up to 3 days, with the flavors blending even more beautifully over time. Just give it a gentle stir before serving again to redistribute the dressing.
Freezing
Because of the mayonnaise and fresh cheese content, this salad doesn’t freeze well. Freezing can cause the texture to become grainy and watery once thawed. It’s best to enjoy your leftovers fresh or refrigerated for optimal taste and texture.
Reheating
Potato salad is traditionally served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, allow it to come to room temperature on the counter for about 20 minutes before serving. This ensures the salad maintains its creamy texture and fresh flavors.
FAQs
Can I make my own pesto for this recipe?
Absolutely! Homemade pesto adds a wonderful freshness to your Pesto Potato Salad Recipe. Use fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper for a vibrant sauce, but store-bought works just fine for convenience.
What type of potatoes work best?
Waxy potatoes like baby yellow, red, fingerling, new potatoes, or Yukon Gold are ideal because they hold their shape well after boiling. Avoid starchy potatoes like Russets, which can become too soft and mushy.
Is this recipe suitable for a picnic?
Yes, this salad travels well and tastes great chilled, making it perfect for picnics, potlucks, or outdoor meals. Just be sure to keep it refrigerated or in a cooler until serving.
Can I adjust the mayonnaise amount?
Definitely! If you want a lighter salad, reduce the mayonnaise slightly or substitute part of it with Greek yogurt for a tangier, healthier twist without sacrificing creaminess.
How long does this salad last once mixed?
The Pesto Potato Salad Recipe is best enjoyed within 3 days of making. Over time, the potatoes may absorb more dressing and become softer, but it still tastes delicious if stored properly in the fridge.
Final Thoughts
This Pesto Potato Salad Recipe is one of those dishes that feels like an instant classic the moment you taste it. With its perfect balance of creamy, tangy, and fresh herbal flavors, it’s a versatile side that brightens up any meal. I hope you give it a try soon and discover why it’s so beloved — it’s truly the kind of recipe you’ll want to make again and again!
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Pesto Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5-6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Pesto Potato Salad combines tender baby potatoes with a flavorful blend of basil pesto, mayonnaise, Asiago cheese, garlic, and lemon juice. It’s a fresh twist on a classic potato salad, perfect for picnics, barbecues, or as a tasty side dish any time of year.
Ingredients
Potatoes
- 1½ lbs. baby yellow potatoes (cleaned and quartered, or substitute with red, fingerling, new potatoes, or Yukon Gold)
Dressing
- 8.6 oz. basil pesto (store-bought or homemade, approximately 1 jar)
- ½ cup mayonnaise (store-bought or homemade)
- 1 cup freshly grated Asiago cheese
- 2 cloves garlic (finely minced)
- 2 tbsp lemon juice (from 1 lemon)
- ½ tsp kosher salt
- ½ tsp ground black pepper
Instructions
- Boil the Potatoes: Bring 6 cups of water to a boil in a large pot over high heat. Add the quartered baby potatoes and cook for about 7 minutes until they are fork tender but still firm, ensuring they don’t become mushy.
- Cool the Potatoes: Drain the cooked potatoes in a colander and let them cool for about 30 minutes. To speed up the cooling process, you can rinse them under cool running water until they reach room temperature.
- Prepare the Dressing and Toss: In a large bowl, combine the basil pesto, mayonnaise, freshly grated Asiago cheese, finely minced garlic, lemon juice, kosher salt, and ground black pepper. Mix well to create a creamy dressing. Gently fold in the cooled potatoes, making sure each piece is well coated without breaking them apart.
- Serve and Garnish: Serve the pesto potato salad chilled or at room temperature. Garnish with lemon wedges, freshly minced parsley, and extra Asiago cheese if desired for added flavor and presentation.
Notes
- The salad can be made ahead and refrigerated for up to 24 hours; flavors meld beautifully over time.
- Use waxy potatoes like Yukon Gold or fingerlings to maintain texture without becoming mushy.
- Adjust the garlic and lemon juice to taste for a more or less robust flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Add chopped fresh herbs like parsley or chives to enhance freshness.
