Go Back
When it comes to summer gatherings, potato salad is a perennial favorite. Its creamy texture and comforting flavors make it a go-to side dish for barbecues, picnics, and family reunions. However, while traditional potato salads often stick to the classic mayonnaise and mustard combination, there’s a world of possibilities waiting to be explored. Enter Basil Pesto Potato Salad—a vibrant and delicious twist that elevates the humble potato salad into a gourmet experience. This dish not only showcases the fresh, aromatic qualities of basil pesto but also celebrates the versatility of potatoes, making it a standout at any summer table.

Basil Pesto Potato Salad

Discover a refreshing twist on a classic with Basil Pesto Potato Salad. Perfect for summer gatherings, this vibrant dish combines creamy baby potatoes with the aromatic freshness of homemade basil pesto, elevating the traditional potato salad to gourmet status. Easy to prepare, this recipe allows for creativity—add your favorite veggies or garnishes. Join us in creating a flavorful side that impresses guests and enhances any meal. Enjoy the delightful balance of textures and tastes in every bite!
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes (Yukon Gold or red), halved

1 cup fresh basil leaves, packed

1/2 cup grated Parmesan cheese

1/2 cup extra-virgin olive oil

1/3 cup pine nuts (toasted)

2 cloves garlic, minced

Juice of 1 lemon

Salt and pepper to taste

1/2 cup cherry tomatoes, halved (for garnish)

1/4 cup red onion, finely chopped (for garnish)

Fresh basil leaves for garnish

Instructions
 

Cook the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 15-20 minutes, or until fork-tender. Drain and let cool slightly.

    Prepare the Pesto: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, lemon juice, salt, and pepper. Pulse until combined. With the motor running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if needed.

      Combine Potatoes and Pesto: In a large mixing bowl, add the warm potatoes and pour the prepared basil pesto over them. Gently toss to coat the potatoes evenly with the pesto.

        Add Garnishes: Fold in the halved cherry tomatoes and red onion for a fresh crunch. Taste again and adjust the seasonings as necessary.

          Chill and Serve: For the best flavors, let the potato salad chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh basil leaves before serving.

            Enjoy! This basil pesto potato salad pairs wonderfully with grilled meats or as a standalone dish at picnics.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour (including chilling) | Serves 6-8