Garden Basil Pesto Potato Salad Recipe
If you’re searching for the ultimate summer side dish that bursts with fresh flavor and bright colors, look no further than this Garden Basil Pesto Potato Salad. Creamy baby potatoes are tossed in a vibrant basil pesto dressing, sizzling with zesty lemon juice and topped with plenty of parmesan, herbs, and crunchy nuts. Each bite promises a perfect blend of comfort and garden-fresh goodness. Whether you’re serving it at a family cookout, a cozy dinner, or a sunny picnic in the park, this is a recipe that showcases the lively, herby spirit of the season in every forkful.
Ingredients You’ll Need
Every ingredient in Garden Basil Pesto Potato Salad plays a starring role, from earthy potatoes to aromatic basil and crunchy nuts. The magic comes from letting each component shine, giving you a colorful, creamy, and flavor-packed salad that practically sparkles on the table.
- Baby potatoes (2 lbs, halved): These little gems are creamy and tender, perfect for soaking up that glorious pesto dressing.
- Prepared basil pesto (1/3 cup, homemade or store-bought): The heart of the salad, infusing fresh basil flavor and vibrant color.
- Mayonnaise or Greek yogurt (2 tbsp): Adds luscious creaminess—use Greek yogurt for a tangy, light kick, or mayo for maximum richness.
- Fresh lemon juice (2 tbsp): A splash of lemon brightens everything and balances out the herbs and cheese.
- Black pepper (1/4 tsp): For a gentle, savory warmth through every bite.
- Salt (1/4 tsp, adjust to taste): Enhances all the flavors—taste after tossing and sprinkle more if you love saltiness.
- Grated Parmesan cheese (1/4 cup): Nutty, salty, and irresistible, this cheese is the finishing touch for Italian flair.
- Toasted pine nuts or chopped walnuts (1/4 cup): Adds a welcome crunch and toasty depth; feel free to use your favorite nut here.
- Fresh basil leaves (1/4 cup, torn): Sprinkled on at the end for big garden aroma and gorgeous green pops.
How to Make Garden Basil Pesto Potato Salad
Step 1: Cook the Baby Potatoes
Start by placing your halved baby potatoes in a large pot and covering them with cold water. Add a big pinch of salt to the water, then bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and let those potatoes bubble away for 12 to 15 minutes, until you can easily pierce them with a fork. Drain the potatoes well and let them cool until they’re just warm—perfect for absorbing all that zippy pesto.
Step 2: Make the Basil Pesto Dressing
In a spacious mixing bowl, whisk together your basil pesto, mayonnaise or Greek yogurt, fresh lemon juice, salt, and pepper. The dressing should be smooth, creamy, and deeply fragrant—this is where all the flavor starts to come together. If you like a touch more tang, a little extra squeeze of lemon never hurts!
Step 3: Toss the Potatoes
While the potatoes are still a little warm, add them directly into your big bowl of pesto dressing. Gently toss until every potato is generously coated in that sherbety green sauce. The warmth of the potatoes helps soak in all the delicious flavor, making each bite extra luscious and aromatic.
Step 4: Add the Final Touches
Just before you’re ready to serve, fold in the grated Parmesan, crunchy toasted pine nuts (or walnuts), and plenty of torn fresh basil leaves. These finishing touches give the Garden Basil Pesto Potato Salad its signature look, irresistible nuttiness, and those beautiful green basil flecks that simply scream summertime.
How to Serve Garden Basil Pesto Potato Salad
Garnishes
Don’t be shy with your toppings—after transferring your Garden Basil Pesto Potato Salad to a serving dish, scatter extra torn basil leaves, a sprinkle of parmesan, and a handful of more toasted nuts right over the top. For an extra burst of color, a few lemon zest curls or pretty edible flowers make lovely (and Instagram-worthy) additions.
Side Dishes
This dreamy salad pairs beautifully with just about anything off the grill—think juicy chicken, flaky white fish, or smoky veggies. For a summer feast, serve it alongside citrusy grilled shrimp, fresh tomato salads, or a hearty loaf of crusty bread to mop up every last bit of that pesto dressing.
Creative Ways to Present
To make your Garden Basil Pesto Potato Salad the star of the table, serve it in a rustic wooden bowl or a vibrant platter. For fun, you can portion it into individual mason jars for picnics or barbecues, or scoop it onto a bed of peppery arugula for a light lunch. It also makes a wonderful filling for lettuce cups or as a colorful bruschetta topping!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Garden Basil Pesto Potato Salad to an airtight container and refrigerate promptly. It will stay fresh for up to 3 days. The salad may get a little thicker as it sits, so give it a gentle toss and maybe a fresh squeeze of lemon before serving again to revive the flavors.
Freezing
Potato salads generally don’t take well to freezing, as the dressing can separate and the potatoes can lose their tender texture when thawed. For best results, enjoy your Garden Basil Pesto Potato Salad fresh or within a few days of making.
Reheating
This salad is delicious served chilled or just slightly warm. If you want to enjoy it warm, you can microwave individual portions for 10 to 15 seconds, just until the chill is off—be careful not to overheat, as the mayonnaise or yogurt can separate if too hot.
FAQs
Can I use a different type Side Dish, Salad
Absolutely! While baby potatoes have a lovely creamy texture and delicate skin, you can use Yukon Golds, red potatoes, or even fingerlings. Just cut them into even, bite-sized pieces for a uniform salad.
Is it possible to make the salad vegan?
Yes! Swap the Parmesan for a plant-based cheese or nutritional yeast, use vegan mayo or a dairy-free yogurt, and make sure your pesto is vegan (no cheese). The result is a totally plant-powered Garden Basil Pesto Potato Salad.
How far in advance can I make this salad?
You can assemble Garden Basil Pesto Potato Salad a day ahead; just keep it covered in the refrigerator. Wait to add the fresh basil and nuts until just before serving for the brightest, freshest taste and the best texture.
What if I don’t have pine nuts?
No worries! Toasted walnuts, almonds, or even sunflower seeds give a delightful crunch and nuttiness, so use whatever you have handy or prefer.
What goes well with this salad at a cookout?
Think grilled chicken, steak, sausages, or veggie kebabs—the herby, zesty flavors are a fabulous match for anything hot off the BBQ. Pair it with watermelon salad or corn on the cob for a perfect summer spread!
Final Thoughts
Garden Basil Pesto Potato Salad is one of those recipes you’ll reach for again and again—simple to pull together, endlessly adaptable, and always packed with fresh flavor. Give it a try at your next gathering and get ready for rave reviews. Your table (and your taste buds!) will thank you.
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Garden Basil Pesto Potato Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the fresh flavors of summer with this Garden Basil Pesto Potato Salad. Creamy baby potatoes are tossed in a vibrant basil pesto dressing, creating a delightful side dish perfect for any occasion.
Ingredients
Baby Potatoes:
- 2 lbs baby potatoes, halved
Basil Pesto Dressing:
- 1/3 cup prepared basil pesto (homemade or store-bought)
- 2 tbsp mayonnaise or Greek yogurt
- 2 tbsp fresh lemon juice
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts or chopped walnuts
- 1/4 cup fresh basil leaves, torn
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender. Drain and cool.
- Prepare Dressing: In a bowl, mix pesto, mayonnaise/Greek yogurt, lemon juice, salt, and pepper.
- Toss Salad: Combine warm potatoes with dressing. Add Parmesan, nuts, and basil. Toss gently.
Notes
- For extra flavor, roast the potatoes instead of boiling.
- Salad can be served warm or chilled.
- Pairs well with grilled chicken, fish, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 7 mg
