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!
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!
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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.
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
Frequently Asked Questions
Store leftover potato salad in an airtight container in the refrigerator for up to 5 days.
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.
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.
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📖 Recipe
20-Minute Pesto Potato Salad
Equipment
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
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