3-Ingredient Pesto Potato Salad

Ingredients

Ingredient Notes

• Potatoes: The baby potatoes can be substituted for 1 ½ pounds of any variety of potato, cut into bite-sized pieces. Yukon Gold, Red Bliss, or New potatoes work best for this recipe.
• Pesto: Homemade or refrigerated store-bought pesto works best for this recipe. We’ve found over the years that, although store-bought pesto is never the same as homemade, the best kinds are refrigerated. I tested this recipe with Walmart’s Marketside Basil Pesto, and it was pretty darn good. Polly gets refrigerated pesto at Sam’s Club that she swears by.
• Feta: The feta can be substituted for crumbled goat cheese.
• Add-Ins (note: may need to add more pesto and seasoning): 
  • Protein: shredded chicken, crumbled bacon, or diced prosciutto.
  • Vegetables: fresh or pickled red onions, roasted zucchini or yellow squash, roasted red peppers, or chopped sundried tomatoes.
  • Chopped, toasted nuts: pecans, walnuts, almonds, pine nuts, pepitas, or pistachios.
  • For extra brightness and acidity, add a squeeze of fresh lemon juice.

How to Make Pesto Potato Salad

The full ingredient list and instructions are in the recipe card at the bottom of this post. But here’s a quick visual overview…

What Dishes Go with Pesto Potato Salad?

I love to serve this potato salad with anything grilled or barbecue style. Here are some favorites to get you started…

• Smash Burgers or Cheddar Chive Burgers
• Crock Pot Pulled Pork with Homemade BBQ Sauce
• Crock Pot Baby Back Ribs or Instant Pot Baby Back Ribs
• Easy Homemade Baked Beans

3-Ingredient Pesto Potato Salad

This 3-ingredient, vibrant pesto potato salad was a HUGE surprising hit at my family gathering! It’s packed with flavor and comes together in no time, making it an ideal summer side for potlucks and barbecues. Add some rotisserie chicken to make it a main dish.

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Yield: 6 servings

Prep Time:5 minutes mins

Cook Time:15 minutes mins

Total Time:20 minutes mins

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Ingredients

 

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• ▢ 1 1/2 pounds baby potatoes (skin on; cut in half, if not bite-sized)
• ▢ 3/4 cups pesto (homemade or store-bought refrigerated – not jarred)
• ▢ 1/2 cup crumbled feta cheese
• ▢ salt and pepper (to taste)
• ▢ Optional garnish: toasted pine nuts, fresh basil leaves

Instructions

 

1. Boil Potatoes: Bring a large pot of water to a boil. Season well with salt. If your potatoes are not bite-sized already, then cut them in half or quarters. Boil the potatoes until fork tender, about 10 minutes. Tip: You may want to save 1 cup of the starchy water, if your pesto is really thick. Drain the potatoes in a colander and return to the pot.
2. Combine: Add the pesto (start with ½ cup and add more as needed) and feta cheese to the pot. Gently toss with a spatula until combined. Taste and season with salt and pepper, to taste.
3. Serve: Transfer to a serving dish, if desired. Serve warm or cold.

Freezer Instructions

• Check the potatoes to make sure they’re tender by piercing with a fork or paring knife.
• Note: If your pesto is on the thicker side, save some of the starchy potato water. You may need it at the end to thin out the sauce a little.
• Store this salad in the fridge in an airtight container for about 2-3 days. It’s best fresh though.

Nutrition

Serving: 1 side-dish serving | Calories: 240 kcal (12%) | Carbohydrates: 23 g (8%) | Protein: 6 g (12%) | Fat: 14 g (22%) | Cholesterol: 14 mg (5%) | Sodium: 439 mg (19%) | Fiber: 3 g (13%) | Sugar: 2 g (2%)

If you make this, please leave a review and rating letting us know how you liked this recipe!

Author: Rachel Tiemeyer

Photos and video by Whitney Reist of Sweet Cayenne.