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!
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.
Nutrition
Calories: 241kcalCarbohydrates: 24gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 25mgPotassium: 621mgFiber: 4gSugar: 1gVitamin A: 5IUVitamin C: 26mgCalcium: 18mgIron: 2mg
Tried this recipe?Let us know how it was!