Pesto Potato Salad Recipe – Step by Step Guide: This creamy vegan pesto potato salad is the perfect thing to serve as a side dish during the summer. A pesto and mayonnaise sauce that is created at home is used to coat newly harvested potatoes.
Pesto Potato Salad Recipe – Step by Step Guide
Everyone enjoys a traditional potato salad, but if you’re looking for something a little different, this pesto potato salad is the perfect option for you! With the extra creaminess of vegan mayonnaise,
This pesto sandwich has all of the tastes of pesto. The situation does not improve!
That’s 10 things you need to make the best potato salad! This potato salad comes to life with the pesto.
You can put it on pizza, pasta, toast, or serve it with chips. It’s not just good on potatoes. Pesto goes with almost everything!
We use nutritional yeast or vegan parmesan (Violife or Follow Your Heart are my favourites) to make it cheesy. I usually use nutritional yeast, though, because I always have it in the kitchen.
For pesto potato salad, you’ll need:
You can use any kind of new potatoes,
- but my favourites are Jersey Royal or British Gems.
- St. Basil
- Nuts of pine
- Nutritional yeast or meatless Parmesan cheese
- Lemon and garlic
- For vegans Dressing mayo
- Black pepper and salt
To make Pesto potato salad
boil the potatoes in water with salt for the first step. For even cooking, cut the potatoes into pieces that are about the same size.
Make the pesto while the potatoes are cooking. Salt, nutritional yeast, lemon, pine nuts, and basil should all be put in a food processor.
Mix the basil and pine nuts together in a blender until the nuts are broken up.
While the mixture is still being blended, slowly add the olive oil until it is all smooth and mixed. Add salt and pepper to taste.
After cooking the potatoes, run them under cold water to cool them down. Add the pesto, mayonnaise, lemon juice, and toasted pine nuts to the bowl.
Use a big spoon to carefully mix or gently toss the bowl until everything is mixed. Add more chopped basil and black pepper on top, and serve!
Also See
Banana Strawberry Bread Recipe With Glaze
Ingredients
- 1 kg / 2.2lbs new potatoes
- 30g / 1 cup fresh basil
- 45g / 1/3 cup pine nuts
- 3 tbsp nutritional yeast / vegan parmesan
- 1/2 tsp salt
- 1 garlic clove
- Juice of half a lemon
- 60 ml / 1/4 cup olive oil
- 2 heaped tbsp vegan mayonnaise
- 1 tbsp lemon zest
- Black pepper
To top
- 3 tbsp toasted pine nuts
- Extra basil
Instructions
Make the potatoes about the same size by cutting them in half. Boil in salty water for 20 to 25 minutes, or until soft all the way through.
Do the pesto while the water is boiling. To a food processor, add the salt, lemon, pine nuts, nutritional yeast, basil, and pine nuts.
The pine nuts should be broken up and the basil should be chopped up very small.
Mix it some more and slowly add the olive oil until it’s smooth and turns into pesto.
After the potatoes are done, take them out of the water and run them under cold water to cool them down.
Put potatoes in a big bowl. Add pesto, vegan mayonnaise, lemon zest, and a lot of ground black pepper.
Add the potatoes to the sauce slowly with a big spoon, or lift the bowl and toss to mix.
Toast some pine nuts and add more basil and black pepper on top.
You can serve it right away or put it in the fridge in a jar that won’t let air in for 3–4 days.
