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    Home » Recipes » Salads

    20-Minute Pesto Potato Salad

    Published: Jun 17, 2021 · Modified: Dec 29, 2021 by Katelyn Ryan · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    This 20-Minute Pesto Potato Salad could not be easier to make. It is a fantastic side dish for barbecue and grilled meats. This salad is simple, flavorful, and downright tasty!

    A large bowl full of potato salad.

    Forget the mayonnaise and grab the jar of pesto instead! This pesto potato salad is light, flavorful, and ready in 20 minutes. A lighter version of a favorite summertime staple, this potato salad has great flavor thanks to fragrant prepared pesto. The arugula adds a beautiful freshness. And the toasted pine nuts offer a lovely crunch. This pesto potato salad recipe is one you will want to add to your summertime rotation.

    This pesto potato salad is quick, easy, and made with few ingredients. Moreover, the beauty of this salad is that it can be eaten warm or cold. It's always delicious. Change it up and try a new kind of potato salad, you will not regret it!

    Jump to:
    • Ingredients and Substitutions
    • How to Make This Recipe
    • Recipe Tips
    • Other Recipes You Will Love
    • Frequently Asked Questions
    • Related Recipes
    • 📖 Recipe
    The ingredients needed for this recipe.

    Ingredients and Substitutions

    • Honey Gold Bite-Sized Potatoes – I recommend small bite-sized potatoes for this potato salad. They require less cutting and cook quickly. However, regular-sized Yukon Gold potatoes, as well as red or russet potatoes, are delicious for this recipe too. 
    • Prepared Basil Pesto – Use store-bought or homemade. This recipe is designed around already prepared pesto for quick and easy cooking.
    • Arugula – Arugula is fantastic in this potato salad recipe; however, baby spinach and kale are great substitutes.
    • Shredded Parmesan Cheese
    • Pine Nuts – The pine nuts add a lovely crunch to contrast the soft potatoes. If you do not like pine nuts, chopped almonds or walnuts are fabulous in substitution.  
    • Salt and Pepper – Season to taste. Depending on taste preferences and the pesto you use, you may not even need any additional salt. 

    How to Make This Recipe

    This pesto potato salad recipe is ready in 20-minutes thanks to prepared pesto and few ingredients.

    Cut the {cleaned} potatoes in half. *If using larger potatoes, cut them into quarters. Fill a large pot with cold water until it is 1-inch above the top of the potatoes. Set the pot to medium-high heat and bring the water to a boil. Once boiling, add a teaspoon of kosher salt and boil the potatoes for about 13-15 minutes until they are fork-tender. 

    A pot of halved potatoes in water.

    While the potatoes are boiling, toast the pine nuts. In a small pan over medium-low heat, cook the pine nuts with a pinch of salt. Stir frequently to avoid burning. Cook until golden brown and fragrant, about 5-7 minutes. 

    Once the potatoes are tender, drain the water. Allow the potatoes to cool slightly before cutting them into ½-inch chunks. 

    Place the potatoes in a large bowl. Add the pesto, toasted pine nuts, and shredded parmesan cheese. Stir until everything is incorporated and the potatoes are coated in the pesto. Season with salt and pepper, to taste. Gently stir in the arugula. 

    Serve immediately, while warm or refrigerate until service. This salad can be served warm or cold. 

    Recipe Tips

    Stir in a ¼ teaspoon of crushed red pepper flakes for a delightful spice. 

    For a lovely acidic flavor contrast, incorporate cherry tomatoes or sundried tomatoes into this salad. Tomatoes and pesto are phenomenal together.

    There are two solid ways to toast the pine nuts. As per the recipe, toast them in a small pan with a pinch of salt over medium-low heat or toast them on a sheet tray in a low-temperature oven.

    Other Recipes You Will Love

    • Oven Fries with Two Types of "Aioli"
    • Chicken Pesto Naan Pizzas
    • Farro Salad with Fruit and Honey Mustard Dressing
    • Apple Farro and Bacon Salad
    • Avocado Arugula Salad with Lime Dressing
    A close-up picture of a large bowl of completed potato salad.

    Frequently Asked Questions

    How should I store leftover potato salad?

    Store leftover potato salad in an airtight container in the refrigerator for up to 5 days. 

    Can this potato salad be made in advance?

    Yes, this potato salad can absolutely be made in advance. For fluffy (not wilted) arugula, wait to stir it in until service. This salad is delicious as a side for lunch or dinner. Or, make a batch for meal preparation for the week.

    Can I use other potato varieties to make this salad?

    I am partial to gold potatoes when it comes to potato salad, but you can certainly use other potato varieties. Red, russet, and fingerling potatoes are all delicious alternatives.

    Related Recipes

    • Oven Fries with Two Types of "Aioli"
    • Easy Smashed Buffalo Chickpea Salad
    • Healthier BLT Pasta Salad
    • Avocado Tuna Salad

    📖 Recipe

    20-Minute Pesto Potato Salad

    Katelyn Ryan
    This 20-Minute Pesto Potato Salad could not be easier to make. It is a fantastic side dish for barbecues and grilled meats. This salad is simple, flavorful, and downright tasty!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Salad, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 172 kcal

    Equipment

    • Large Pot

    Ingredients
      

    • 1½ lbs honey gold bite-sized potatoes
    • ⅓ cup prepared pesto store-bought or homemade
    • 1 tablespoon pine nuts
    • ¼ cup grated parmesan cheese
    • 2 oz arugula
    • salt and pepper to taste

    Instructions
     

    • Cut the {cleaned} potatoes in half. *If using larger potatoes, cut them into quarters. Fill a large pot with cold water until it is 1-inch above the top of the potatoes. Set the pot to medium-high heat and bring the water to a boil. Once boiling, add a teaspoon of kosher salt and boil the potatoes for about 13-15 minutes until they are fork-tender. 
    • While the potatoes are boiling, toast the pine nuts. In a small pan over medium-low heat, cook the pine nuts with a pinch of salt. Stir frequently to avoid burning. Cook until golden brown and fragrant, about 5-7 minutes. 
    • Once the potatoes are tender, drain the water. Allow the potatoes to cool slightly before cutting them into ½-inch chunks. 
    • Place the potatoes in a large bowl. Add the pesto, toasted pine nuts, and shredded parmesan cheese. Stir until everything is incorporated and the potatoes are coated in the pesto. Season with salt and pepper, to taste. Gently stir in the arugula. 
    • Serve immediately, while warm or refrigerate until service. This salad can be served warm or cold. 
    • Store leftovers in an airtight container in the refrigerator for up to 5 days. 

    Nutrition

    Calories: 172kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 202mgPotassium: 527mgFiber: 3gSugar: 2gVitamin A: 541IUVitamin C: 24mgCalcium: 97mgIron: 1mg
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    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

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