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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 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 172 kcal



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


  • 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. 


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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