How to Make a Delicious Vegan Pesto Potato Salad

Simple and Comforting Vegan Recipe| Perfect for Picnics and Parties

Prep time: 10 minutes | Total Time: 30 minutes

This past summer, I was going to a neighborhood picnic and wanted to bring something anyone could enjoy but that no one else would bring. This vegan pesto potato salad was born that day.

This flavorful gluten free and plant-based recipe is absolutely perfect for summer gatherings or is a simple vegan side dish for dinner. This potato salad recipe is not only simple to prepare but also a refreshing alternative to traditional potato salad recipes because it is unique and flavorful. I hope you enjoy it as much as my neighborhood did!

Ingredients

For the Pesto:

• 4 cups basil, loosely packed

• 2 teaspoons salt

• 1 cup Italian parsley leaves

• 3-4 cloves garlic 

• 3/4 cup pine nuts (you can always substitute walnuts)

• 3/4 cup vegan parmesan cheese (see my recipe, use store bought, or just replace with nutritional yeast)

• 6 to 8 tablespoons olive oil

• 2 to 4 tablespoons plant-based butter

• Note- this will make extra pesto that can be stored in a jar in the refrigerator for up to 2 weeks. I like to use mine on pasta or pizza.

For the Rest of the Salad:

• 1 and 1/2 pounds of baby red potatoes, with skins on, washed well

• 1 to 2 cups of chopped cherry or grape tomatoes

• 1 to 2 tablespoons of pine nuts for garnish

Instructions

1. Place all of your pesto ingredients into a food processor

2. Use the pulse function about 15 times until a paste begins to form.

3. Scrape down the sides of the food processor to combine the pesto mixture

4. Turn your food processor to the BLEND/ON function and process for 1 to 2 minutes until the pesto is a nice smooth paste, scraping down the sides as needed

To Make the Salad

1. Wash the baby potatoes very well

2. Cut the potatoes into bite sized pieces about 1 inch big

3. Steam the potatoes by placing about 2 inches of water in a large sauce pan. Add a steamer basket on top of the water, and place your diced potatoes in the steamer basket. Cover the pan.

   *NOTE- keep an eye on your potatoes so they don’t overcook and get mushy

4. Steam the potatoes over medium heat for about 20 minutes or until a fork can go through the potatoes easily. The water in the pan should be simmering while the potatoes steam. If you don’t have a steamer basket it is ok to just put the potatoes directly into the water.

5. Cool your potatoes for about 20 minutes

6. Add about 1/3 of the pesto sauce to the potatoes until they are well coated

7. Mix in 1 to 2 cups of chopped cherry tomatoes

8. Salt and pepper to taste

9. Top with pine nuts

10. Enjoy!!

Notes and Adjustments!

This recipe will make a good quantity of pesto. Pesto can be served on anything! Try it on pasta, rice, vegan chicken, or potatoes. Another one of my favorite ways to serve this is to make a plate of rice and vegan chicken strips and then mix well with the pesto. This is a great dish that even kids will enjoy.