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
Scale
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.
