3-Ingredient Pesto Potato Salad
If you’ve never been a potato salad person, this recipe is for you. This 3-ingredient pesto potato salad has no mayo in it and is packed with vibrant flavor. It was a HUGE surprise hit at my family gathering! Ideal for summer potlucks and events like 4th of July barbecues.
Table of Contents
About This Recipe
- Easy and fast to make for a spring or summer side dish.
- Only 3 ingredients necessary for this flavor-packed potato salad.
- No mayo included, which is what turns many people off of salads like this (myself included).
- A delicious way to make the most of homemade pesto if you grow basil, but you can certainly take a shortcut with store-bought pesto. (See our tips for that below.)
- Add in some shredded rotisserie chicken to make it an easy main dish.
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. If you can’t find refrigerated, jarred pesto works too, but always look for the one with the most recognizable ingredients.
- 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…
Testing Notes from Our Kitchens
- 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. (Similar to what we do with the reserved pasta water in Creamy Pesto Pasta, and Sausage Rigatoni.)
- The testers on our team (3 of us) found that this salad is best eaten within the first 48 hours. Cover and store in the fridge.
- I (Rachel) personally love this with shredded chicken added to make it a main dish.
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…
How to Video
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.
Ingredients
- 1 1/2 pounds baby potatoes (skin on; cut in half, if not bite-sized)
- 3/4 cups pesto (homemade or store-bought)
- 1/2 cup crumbled feta cheese
- salt and pepper (to taste)
- Optional garnish: toasted pine nuts, fresh basil leaves
Instructions
- 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.
- 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.
- Serve: Transfer to a serving dish, if desired. Serve warm or cold.
Notes/Tips
- 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.
- When using store-bought pesto, read the ingredients and look for the one with the most recognizable ingredients (i.e. olive oil, basil, pine nuts, garlic, and Parm cheese).
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!
Photos and video by Whitney Reist of Sweet Cayenne.
Is there a reason you can’t use jarred pesto
Hi Mary. Fresh is always best but hard to come by, so you can certainly use store-bought. Just read the ingredients and look for the one with the most recognizable ingredients (i.e. olive oil, basil, pine nuts, garlic, and Parm cheese).
I made this recipe today! It’s delicious! I used mozzarella cheese because I didn’t have feta and added grilled salmon. Great success!!
So glad you liked it Miriam! Thank you for leaving a detailed review with your substitutions/additions.