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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!

 

Pesto Potato Salad

 

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

Pesto Potato Salad

The ultimate valentines dessert even on your summer side is this creamy pesto potato salad! It's zesty, nutty, and full of flavor with a handmade vegan pesto and mayonnaise sauce!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert, Side Dish
Cuisine British
Servings 8 Yields
Calories 241 kcal

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

Any new or young potatoes can be used.
Keyword pesto, potato, salad

 

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:

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Tunisian Boiled Salad Recipe

Tunisian Salad

Russian Beet Salad Vinegret

Kerabu Mangga – Malaysian Salad

 

Grilled Tunisian Salad

 

Tunisian Boiled Salad Recipe

 

Russian Beet Salad Vinegret

 

Vegan Potato Soup Recipe – Comfort Food!

 

Vegan Mashed Potatoes

 

What is Pesto?

 

Potatoes-Benefipotato Salad

Vegan Potato Soup- Our Recipe

 

 

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