Easy & Vegan Pesto Potato Salad

Pesto and Potatoes?

Match made in heaven. Let’s make this easy & vegan pesto potato salad that’s perfect for this summer! ☀️

If you are a fellow potato salad hater, you’ll be happy to know that this is the polar opposite of your average egg+mayo potato salad. Adíos, old crusty potato salad, and Hola to this zesty and herby version of the essential summer side dish!

This refreshing and lemony potato salad is definitely one of those foods that feel like summer on a plate. It’s perfect for summer picnics and pairs peeerfectly with grilled foods. It has a yummy, light, and fresh taste, with a gentle kick from the dried red chilies. We love a good texture, so the pumpkin & sunflower seeds add a nice crunch!

Sooo let’s get to the super easy recipe that only requires a few ingredients to make! 🥔💚

EASY & VEGAN PESTO POTATO SALAD RECIPE

Cooking time 20 min

Serves 3-4 people (as a side dish)

Ingredients

• 10 new potatoes
• 3 (or more) tablespoons pesto
• 1 spring onion
• Dried herbs; chives, parsley
• Black pepper, salt
• Juice of a 1/2 lemon
• Dried chili flakes to taste
• 3 tablespoons pumpkin and/or sunflower seeds
• Handful of arugula

Instructions

1. Cut each potato into four pieces, and cook them in salted water. While your potatoes are cooking, chop your spring onion.
2. Strain your potatoes and let them cool down for 10 minutes. If you are making your own pesto, do it now! Then mix the potatoes, pesto, spring onion, arugula, lemon juice, seeds, chili flakes, and dried herbs together. Check the taste and season with salt and black pepper.
3. Garnish your potato salad with fresh basil and enjoy 🍃

Tips and notes

You can easily use your leftover potatoes (and pesto) for this recipe. Heheh, actually, this is how this recipe was created in the first place. If you don’t have any leftover pesto laying around, check my recipe for easy & vegan pesto here. 💚

+ No need to peel off the skins since we’ll be using new potatoes 🙂 Plus aren’t the skins always the best part..?

Feel free to add other greens and leaves to this salad if you like! I’m also salivating by the idea of adding green beans that have been pan-fried in minced garlic and olive oil…🤤

What to eat with pesto potato salad

This tasted amazing in my salad bowls, and it pairs perfectly with grilled vegetables or barbeque foods! I can just imagine that it would taste super good with white fish like seabass, perch, or pike-perch 😍

A super easy & quick salad bowl with your pesto potato salad;

• A handful of your favorite leafy greens, spinach & arugula for example
• Marinated & pan-fried tofu
• Tomatoes
• Cucumber
• Bell pepper
• Fresh parsley

Top everything off with a drizzle of extra virgin olive oil & balsamic vinegar and add pumpkin seeds for that nice crunch!

Mentioned posts

Easy and simple vegan pesto