Vegan Pesto Potato Salad with Fresh Herbs

/ Vegan Recipes / By

Looking for a refreshing and vibrant side dish that’s perfect for picnics and barbecues? This Vegan Pesto Potato Salad is what you need! It’s an easy vegan recipe that combines tender potatoes with a burst of flavor from homemade pesto. You won’t believe how simple it is to whip up, and it’s guaranteed to impress your friends and family.

This potato salad is not your average side dish. With a creamy and herbaceous pesto dressing, each bite is filled with a delightful mix of textures and flavors. Plus, it’s not just delicious—it’s a colorful addition to any meal that will have everyone asking for seconds!

Deliciously Creamy Vegan Pesto Potato Salad

A bowl of Vegan Pesto Potato Salad with potatoes and pesto, garnished with basil and cherry tomatoes.

This Vegan Pesto Potato Salad features creamy potatoes mingled with a fresh basil pesto, making it a satisfying dish that’s both light and full of flavor. It’s perfect for summer gatherings or as a delicious meal prep option.

Ingredients

  • 2 pounds small potatoes, diced
  • 1 cup fresh basil leaves
  • 1/2 cup pine nuts or walnuts
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Cherry tomatoes, halved for garnish (optional)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until fork-tender, about 10-15 minutes. Drain and let cool.
  2. Make the Pesto: In a food processor, combine basil leaves, pine nuts or walnuts, nutritional yeast, garlic, and lemon juice. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
  3. Combine: In a large mixing bowl, combine the cooled potatoes with the pesto. Gently toss to coat the potatoes evenly.
  4. Serve: Transfer the potato salad to a serving dish and garnish with halved cherry tomatoes and fresh basil leaves if desired. Serve chilled or at room temperature.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 6 servings
  • Calories: 220kcal
  • Fat: 12g
  • Protein: 5g
  • Carbohydrates: 25g