This Creamy Pesto Potato Salad is a fresh spin on everyone’s favorite picnic classic, marrying garlicky basil pesto with tender roasted baby potatoes and a tangy yogurt finish. It’s gloriously herbaceous, delightfully creamy, and just as perfect for potlucks as it is for a lazy lunch in the backyard.
Why You’ll Love This Recipe
- Roasted, Not Boiled: Roasting the baby potatoes gives every bite a crispy, golden exterior and a deep, caramelized flavor—so much richer than your typical potato salad.
- Homemade Pesto Magic: Fresh basil, parmesan, almonds, and extra-virgin olive oil create a pesto so vibrant, it brings the whole dish to life (but yes, store-bought works in a pinch!).
- Lighter, Creamier Dressing: A swirl of tangy Greek yogurt lightens and silks up the salad, balancing the herby pesto and adding a touch of creaminess without mayo.
- Make-Ahead Friendly: Creamy Pesto Potato Salad tastes even better the next day, making it the ultimate fuss-free party or meal-prep side.
Ingredients You’ll Need
Every ingredient in this Creamy Pesto Potato Salad serves a real purpose—adding color, flavor, or a touch of texture. You’ll be amazed at how a handful of simple pantry staples can create something so irresistible!
- Baby potatoes (2.5 to 3 pounds, halved): These roast beautifully and their buttery texture soaks up the tangy dressing.
- Olive oil: For roasting potatoes until they’re crispy, and for creating a luscious, silky pesto.
- Salt and pepper: Essential for seasoning both your potatoes and pesto—don’t be shy.
- Plain Greek yogurt (½ cup): Adds tang and creaminess, replacing heavier mayonnaise.
- Italian parsley (¼ cup, finely chopped): Brightens everything up with its fresh, verdant flavor.
- Fresh basil leaves (2 cups, packed): The star of the show, lending intoxicating aroma and color.
- Sliced almonds (⅓ cup): Classic pine nuts are great, but almonds add a mellow, toasty note (and are easier on the wallet).
- Shredded parmesan cheese (½ cup): Adds salty depth and that irresistible cheesy savor to the pesto.
- Garlic (2 cloves, roughly chopped): Just enough for a punch of garlicky bite in every spoonful.
- Extra virgin olive oil (½ cup or to taste): For the pesto—go for the good stuff in your dressing!
- Red wine vinegar (½ tablespoon or to taste): Lifts the flavor of the pesto and brings balance.
Variations
Don’t be afraid to riff on this Creamy Pesto Potato Salad! The base recipe is incredibly adaptable, so you can make it your own with fresh veggies, extra protein, or whatever is calling from your fridge.
- Veggie Boost: Toss in blanched asparagus, green beans, or peas for pops of color and crunch.
- Protein Packed: Scatter in sliced hard-boiled eggs, crispy bacon, or grilled shrimp for a heartier dish.
- Nut Swap: Pine nuts or walnuts stand in beautifully for almonds if you want a classic pesto flavor.
- Pre-made Pesto Shortcut: When time is tight, your favorite refrigerated pesto will absolutely work instead of homemade.
- Non-Dairy Option: Use a dairy-free yogurt (or vegan mayo) and vegan parmesan to keep it fully plant-based.
How to Make Creamy Pesto Potato Salad
Step 1: Roast the Baby Potatoes
Start by preheating your oven to 425°F. Toss the halved baby potatoes generously with olive oil, salt, and pepper right on a large sheet pan (or divide between two if they’re crowded—space lets them crisp). Arrange the potatoes cut-side-down for maximum browning, then roast until deeply golden and tender, flipping them halfway. This step is key for that deep, almost nutty potato flavor!
Step 2: Whip Up the Homemade Pesto
While the potatoes roast, make your basil pesto. Add fresh basil, almonds, parmesan, chopped garlic, olive oil, and a splash of red wine vinegar to a food processor. Blitz just until you’ve got a thick, slightly chunky paste. Taste and tweak the seasoning—extra vinegar, a pinch more salt, or a glug more oil can go a long way!
Step 3: Assemble the Salad
Once the potatoes are cool enough to handle but still warm, transfer them to a large bowl. Add a few generous spoonfuls of your fresh pesto, dollop in the Greek yogurt, and sprinkle over the chopped Italian parsley. Gently toss until the potatoes are coated in that dreamy, herby creaminess. Taste and adjust your seasoning—you want every forkful to sing with flavor.
Step 4: Serve or Chill
You can serve your Creamy Pesto Potato Salad while it’s still a bit warm, or cover and refrigerate to serve cool. Either way, the flavors get a little deeper the longer they have to mingle—just give the salad a gentle toss before serving.
Pro Tips for Making Creamy Pesto Potato Salad
- Roasting Is Essential: Skipping the roasting robs you of deep flavor—never substitute with boiled potatoes if you want that caramelized edge!
- Don’t Overcrowd: Crowded potatoes steam instead of roast; use two pans if you must for that irresistible crispy texture.
- Yogurt – Add to Taste: Stir in the Greek yogurt a spoonful at a time until your salad is as creamy or light as you prefer.
- Brighten Up Before Serving: Sprinkle with a little extra fresh parsley or a squeeze of lemon juice to perk up leftovers or chilled salad.
How to Serve Creamy Pesto Potato Salad
Garnishes
Finish your Creamy Pesto Potato Salad with a shower of extra shredded parmesan, a handful of toasted almonds or pine nuts, and a few torn basil leaves. A drizzle of really good olive oil and a crack of black pepper never hurt either! All these little finishing touches add texture, brightness, and just make it look irresistible.
Side Dishes
This vibrant salad shines next to anything from the grill—think herb-marinated chicken, grilled shrimp skewers, or even a juicy veggie burger. It’s also a crowd-pleaser at brunch tables alongside quiche or crisp green salads. Honestly, Creamy Pesto Potato Salad is the kind of dish that turns every meal into an occasion.
Creative Ways to Present
Serve this salad in a chilled platter topped with edible flowers for a garden-party vibe, or portion it into mason jars for an adorable picnic or barbecue presentation. For fancier gatherings, you can dollop the salad onto crostini for a hearty appetizer everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Pesto Potato Salad will keep beautifully! Seal it in an airtight container and refrigerate for up to 3 days. The flavors get even better as they mingle, and it’s delicious both chilled and at room temperature.
Freezing
While potatoes aren’t great freezer candidates (they can get mealy once thawed), you can absolutely make your pesto ahead and freeze it in small batches. Just thaw in the fridge and toss into freshly roasted potatoes when you’re ready to assemble.
Reheating
For a gently warmed version, let the salad come to room temperature or briefly microwave individual portions (in short bursts, stirring often). The salad shines served cold or just lightly warm—avoid overheating, which can dull the herbs and yogurt.
FAQs
-
Can I use store-bought pesto instead of homemade?
Absolutely! While homemade pesto makes this Creamy Pesto Potato Salad extra special, your favorite pre-made pesto will work in a pinch. Just taste and adjust seasoning as homemade may be fresher and more vibrant.
-
What’s the best potato for potato salad?
Baby potatoes or new potatoes are ideal because they roast up tender and creamy inside without falling apart. Their skin also adds just the right texture to the salad.
-
Can I make Creamy Pesto Potato Salad ahead of time?
Yes! Creamy Pesto Potato Salad can be made 1–2 days ahead and stored in the fridge. Flavors meld beautifully, but if serving warm, let it sit out about 15 minutes after removing from the fridge.
-
Is this recipe gluten-free?
Yes—all the core ingredients in this Creamy Pesto Potato Salad are naturally gluten-free. Just double-check your pesto and cheese to be sure, especially if using store-bought brands.
Final Thoughts
Creamy Pesto Potato Salad is the very definition of summer comfort food—a little bit bright, a little bit creamy, and absolutely bursting with flavor. I can’t wait for you to try this twist on a classic and share it at your next gathering. Dig in and enjoy every herby, dreamy bite!
Print
Creamy Pesto Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting, Blending, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Creamy Pesto Potato Salad recipe combines tender roasted baby potatoes with a flavorful homemade basil pesto, creamy Greek yogurt, and fresh parsley. It’s a delightful twist on traditional potato salad that’s perfect for any occasion.
Ingredients
Potatoes:
- 2.5 to 3 pounds baby potatoes, halved
- Olive oil
- Salt and pepper to taste
Basil Pesto:
- 2 cups fresh basil leaves, packed
- 1/3 cup sliced almonds
- 1/2 cup shredded parmesan cheese
- 2 cloves garlic, roughly chopped
- 1/2 cup extra virgin olive oil or to taste
- 1/2 tablespoon red wine vinegar or to taste
Additional:
- 1/2 cup plain Greek yogurt
- 1/4 cup Italian parsley, finely chopped
Instructions
- Preheat oven: Heat the oven to 425 degrees F.
- Toss potatoes: Toss halved potatoes with olive oil, salt, and pepper. Roast for about 30 minutes.
- Make pesto: In a food processor, combine basil, almonds, parmesan, garlic, olive oil, and vinegar. Blend until smooth.
- Assemble: Toss roasted potatoes with pesto, yogurt, and parsley. Season to taste with salt and pepper. Serve warm or cold.
Notes
- Roasting the potatoes enhances their flavor.
- Serve warm or cold for different preferences.
- This salad can be made ahead and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
