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Pesto Potato Salad
Looking for an extra-special potato salad? Consider this creamy Vegan Pesto Potato Salad. New potatoes are mixed in pesto and plant-based mayonnaise dressing cooked from scratch. We all love a decent potato salad. But, if you want to try something new, try this pesto potato, plus the richness of vegan mayonnaise. It does not get any better! It’s creamy, lemony, herby, nutty, and oh-so-delicious. It also takes only 35 minutes to prepare!
Try a potato salad if you want to completely shine your potatoes. Because if potatoes are cooked and then cooled before consumed, this actually maximizes the pre-biotic starch (bug food for your stomach!) which is wonderful for digestion. People feed those bugs!
So, as with all Whole Foods that get a bad rap because we’ve probably ruined them in some way due to fast food or poor cooking/processing, potatoes can be delicious on occasion if you’re okay with it if you don’t mind. Pay attention to what your body is telling you about yourself, and check this recipe.
Pesto Potato Salad Recipe:
Pesto Potato Salad
Ingredients
- 1 kg potatoes new or baby
- basil fresh
- 1/3 cup pine nuts
- 9 tsp nutritional yeast vegan parmesan
- pinch kosher salt to taste
- 1 clove garlic
- lemon juice half
- 2 oz. olive oil extra virgin
- 6 tsp vegan mayonnaise
- 3 tsp lemon zest
- black pepper ground
To the top:
- 9 tsp pine nuts toasted
- basil extra
Instructions
- Cut into half all the potatoes or boil whole potatoes in salted boiling water until becomes tender.
- In a food processor, put the basil, pine nuts, nutritional yeast, lemon, garlic, and salt, until combined. Make the pesto while cooking the potatoes.
- Continue to mix and gently add the olive oil until the pesto is smooth and creamy.
- When the potatoes are cooked, drain and let them cool under cold water.
- In a large mixing bowl, combine the potatoes, pesto, vegan mayonnaise, lemon zest, and freshly ground black pepper.
- Add extra basil, black pepper, and toasted pine nuts to the top!
- Serve right away or for 3-4 days in an airtight jar in the fridge.!
Notes
Nutrition
FAQ:
What nutrients does pesto supply?
Although pesto contains fats from olive oil, it also has antioxidants and omega 3 values. In fact, the nuts, basil, and nutritional yeast add important nutrients, too.
Can pesto be made oil-free?
We have found that aquafaba substitutes well for the oil, although the taste will be slightly different. To counter that difference, add a green olive (crushed) into the aquafaba before mixing.
READ MORE:
Vegan Potato Soup Recipe – Comfort Food!
This pesto potato salad reminds me a lot about my grandma. She used to prepare it a lot. And her birthday would be in a few days so I decided to look up this recipe. I really love vegan mayonnaise so I will use it on this recipe too.
I wonder what my kids will think about pesto potato salad. I liked it as a kid and hope mine do too.
I suggest you share stories about you as a child, enjoying Grandma’s pesto salad. Your children might enjoy knowing the history!
Thanks for a such a delicious article. I have always enjoyed cooking and looking for new recipes to try out. A pesto salad looks absolutely good and very easy to make. I can’t wait to get started. However can any of the ingredients be substituted for anything else? I’m curious to know because I do love experimenting with different ingredients and what I can make.
Yes, it is delicious as is. However, substitutions are always possible! I mention in the article about aquafaba in place of the oil, which of course brings down the fat content. Some add a touch more greenery with some spinach, too.
Let us know what substitutes you prefer!