Pesto Potato Salad
Whenever I think about summer picnics and family gatherings, I can’t help but reminisce about the joy of sharing a big bowl of Pesto Potato Salad. This dish has a special place in my heart, as it always brings smiles to the faces of my loved ones. The vibrant colors of the fresh ingredients and the inviting aroma of basil create an irresistible combination that draws everyone in. Imagine sitting outside on a sunny day, surrounded by laughter and delicious food, with this delightful salad at the center of it all. I remember the first time I made this dish; it was a warm spring day, and I wanted to create something refreshing yet satisfying. The unique flavors of the pesto paired perfectly with tender potatoes and crisp green beans, making it an instant favorite. It’s a recipe I’ve perfected over time, and now I can’t wait to share it with you!
Recipe Snapshot
35 mins
10 mins
25 mins
Medium
250 kcal
6 g
Keto, Paleo, Whole30
12 g
Food Processor, Blender, Large Pot, Saucepan, Grater, Peeler, Chef’s Knife, Wooden Spoon
Why You’ll Love This Pesto Potato Salad
It’s Always a Crowd-Pleaser
Every time I make Pesto Potato Salad, it disappears in minutes. Friends and family rave about the unique flavor profile, and I love how it’s both refreshing and filling. It’s the ultimate dish for gatherings, taking just the right amount of effort to impress.
Fresh Ingredients Make All the Difference
There’s something magical about using fresh ingredients. The combination of potatoes, green beans, and herbs creates a harmony of taste that’s hard to resist. The freshness enhances the flavor and texture, making each bite a delightful experience.
Versatile for Any Occasion
This salad is perfect for any setting—whether a formal dinner or a casual picnic. It’s a fantastic side dish that complements almost any main course, or it can be enjoyed on its own for a light meal. You can even serve it at brunch, and it will feel right at home!
Easy to Prepare Ahead of Time
One of my favorite parts about Pesto Potato Salad is that it can be prepared in advance. You can whip it up the night before and let the flavors meld in the fridge. This makes it a stress-free option for busy days or large gatherings.
Customizable to Your Taste
This recipe offers flexibility; you can easily adjust the ingredients based on what you have on hand or your dietary preferences. Love nuts? Add more almonds. Prefer a tangy kick? A dash more lemon juice does the trick!
Perfect for Spring and Summer
As the seasons change, Pesto Potato Salad shines brightly, especially in spring and summer. It’s a refreshing dish that embodies the essence of sunny days, making it a symbol of outdoor enjoyment and good company.
Ingredients Required for Pesto Potato Salad
The key to a memorable Pesto Potato Salad lies within its fresh, vibrant ingredients. Each component works in harmony, creating a delightful combination of flavors and textures that will have you coming back for seconds. The potatoes provide a hearty base, while the green beans add a satisfying crunch. The aromatic basil and arugula lend their herbal notes, tied together by the richness of olive oil and the creaminess of Parmesan cheese. Together, they create a dish that’s not just food, but a celebration of seasonal produce.
- 2 pounds new or baby potatoes, scrubbed and sliced in half or in quarters if large (leave the skins on)
- 1 teaspoon kosher salt, divided
- ¾ pound green beans, ends trimmed and cut in half
- 2 cups fresh basil leaves, loosely packed
- 2 cups arugula, loosely packed
- â…“ cup chopped toasted almonds, plus 2 tablespoons, divided
- ¼ cup freshly grated Parmesan cheese
- 1 large clove garlic, peeled
- 1 tablespoon fresh lemon juice, plus additional for serving
- â…“ cup extra virgin olive oil
- 1 cup green peas (fresh or frozen)
Step by Step Instructions for Pesto Potato Salad
Making Pesto Potato Salad is a simple yet rewarding process. You’ll love how the ingredients come together to create a dish perfect for any occasion. Just follow these easy steps, and you’ll have a delicious salad that’s sure to impress!
- Start by placing the potatoes in a large pot. Cover them with cold water and sprinkle with ½ teaspoon kosher salt. Bring the water to a boil, then reduce the heat and let it simmer. Cook until the potatoes are fork-tender, which should take about 10 to 15 minutes. The potatoes should be firm but soft enough to pierce easily with a fork.
- Once the potatoes are done, carefully remove them from the pot using a slotted spoon and transfer them to a large bowl. Set them aside to cool slightly; this will help them absorb the flavors later without turning mushy.
- Return the water to a gentle boil and add the green beans. Blanch them just until they are crisp-tender, about 3 minutes. You want them to retain their vibrant color and crunch, so keep an eye on them.
- After blanching, drain the green beans into a colander and rinse them quickly under cold water to halt the cooking process. This step ensures they stay bright green and fresh.
- Now, it’s time to make the pesto! In the bowl of a food processor fitted with a steel blade, combine the basil, arugula, ⅓ cup of almonds, Parmesan cheese, garlic clove, 1 tablespoon lemon juice, and ¼ teaspoon salt. Pulse until the ingredients are evenly ground and a paste forms.
- With the food processor running, slowly pour in the olive oil through the feed tube. This method helps emulsify the mixture, creating a smooth and creamy pesto. Stop to scrape down the sides as needed until fully combined.
- Once your pesto is ready, pour it over the still-warm potatoes. Toss gently to combine, making sure to coat each piece without breaking them apart too much. The heat from the potatoes will help to enhance the flavors of the pesto.
- Add the green beans to the bowl with the potatoes, followed by the green peas and the remaining ¼ teaspoon kosher salt. Stir everything together gently, ensuring an even distribution of ingredients.
- For an extra burst of freshness, squeeze a little more lemon juice over the top and sprinkle with the reserved almonds. You can serve the salad warm, at room temperature, or chilled, depending on your preference.
Things Worth Knowing
- Be mindful of cooking times: Different sizes of potatoes will affect cooking time, so try to cut them into uniform pieces for even cooking.
- Don’t skip the rinsing: Rinsing the green beans after blanching not only stops the cooking process but also maintains their vibrant color.
- Adjust the thickness of the pesto: If you prefer a thinner pesto, add a bit more olive oil until you reach your desired consistency.
- Experiment with herbs: Feel free to add other herbs to the pesto, like parsley or cilantro, for a different flavor profile.
Tips and Tricks about Pesto Potato Salad
Pesto Potato Salad is not just a summer staple; it’s a dish you can enjoy year-round with the right tips!
- Storage: Leftover Pesto Potato Salad can be stored in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh, but if you must store it, keep it sealed to maintain flavor.
- Freezing: While it’s not recommended to freeze this salad due to its fresh ingredients, you can freeze the pesto separately. Just thaw and mix it with fresh ingredients before serving.
- Pairing: This salad pairs wonderfully with grilled vegetables or fish. Try serving it alongside your favorite protein for a complete meal!
- Serving temperature: Pesto Potato Salad is versatile; serve it warm, chilled, or at room temperature, depending on your preference.
- Variations: Add roasted cherry tomatoes or feta cheese for an extra flavor boost.
Accompaniments for Pesto Potato Salad
Serving Pesto Potato Salad is an art, and there are so many delightful ways to enjoy this dish!
- As a side dish: This salad makes an excellent accompaniment to grilled chicken or fish. Its fresh flavors balance out heavier main dishes beautifully.
- Perfect for picnics: Pack Pesto Potato Salad for your next picnic or outdoor gathering. It travels well and can be enjoyed cold or at room temperature.
- Great for potlucks: Bring this salad to your next potluck, and it’s sure to be a hit. The colorful presentation is inviting, and it’s a crowd-pleaser.
- Ideal for lunch: Enjoy it as a light lunch on its own, or add some grilled tofu or shrimp for protein.
- Store leftovers wisely: Ensure to store any remaining salad in an airtight container to maintain freshness, but remember it’s best consumed within a day.
- Seasonal favorites: Pair with seasonal fruits like strawberries or peaches in summer for a refreshing twist.
FAQ
Conclusion
The Pesto Potato Salad is truly a celebration of fresh flavors and vibrant colors. Its combination of tender potatoes, crisp vegetables, and aromatic herbs creates a dish that stands out at any gathering. I encourage you to try making it; you’ll be delighted with how easy and rewarding it is. Whether you enjoy it warm or cold, this salad is sure to become a favorite in your kitchen!
Pesto Potato Salad
Ingredients
Equipment
Method
- Start by placing the potatoes in a large pot. Cover them with cold water and sprinkle with ½ teaspoon kosher salt. Bring the water to a boil, then reduce the heat and let it simmer. Cook until the potatoes are fork-tender, which should take about 10 to 15 minutes. The potatoes should be firm but soft enough to pierce easily with a fork.
- Once the potatoes are done, carefully remove them from the pot using a slotted spoon and transfer them to a large bowl. Set them aside to cool slightly; this will help them absorb the flavors later without turning mushy.
- Return the water to a gentle boil and add the green beans. Blanch them just until they are crisp-tender, about 3 minutes. You want them to retain their vibrant color and crunch, so keep an eye on them.
- After blanching, drain the green beans into a colander and rinse them quickly under cold water to halt the cooking process. This step ensures they stay bright green and fresh.
- Now, it’s time to make the pesto! In the bowl of a food processor fitted with a steel blade, combine the basil, arugula, ⅓ cup of almonds, Parmesan cheese, garlic clove, 1 tablespoon lemon juice, and ¼ teaspoon salt. Pulse until the ingredients are evenly ground and a paste forms.
- With the food processor running, slowly pour in the olive oil through the feed tube. This method helps emulsify the mixture, creating a smooth and creamy pesto. Stop to scrape down the sides as needed until fully combined.
- Once your pesto is ready, pour it over the still-warm potatoes. Toss gently to combine, making sure to coat each piece without breaking them apart too much. The heat from the potatoes will help to enhance the flavors of the pesto.
- Add the green beans to the bowl with the potatoes, followed by the green peas and the remaining ¼ teaspoon kosher salt. Stir everything together gently, ensuring an even distribution of ingredients.
- For an extra burst of freshness, squeeze a little more lemon juice over the top and sprinkle with the reserved almonds. You can serve the salad warm, at room temperature, or chilled, depending on your preference.
