There are days when I want something quick, comforting, and a little bit special to share—without spending hours in the kitchen. That’s where this Creamy Vegan Pesto Potato salad comes in. It’s the kind of dish that works just as well for a casual weeknight dinner as it does for a picnic or a potluck with friends. I first tried a version of this on a trip to Italy, where pesto is everywhere and potatoes are often tossed with olive oil and herbs. Bringing those flavors together in a vegan, creamy salad just made sense—and it’s now a go-to for gatherings.
What I love about this recipe is how it brings people together. It’s easy to double for a crowd, and it always disappears fast. The combination of tender new potatoes, bright basil pesto, and a hint of lemon zest is fresh but still hearty. If you’re looking for a side that feels a little different from the usual, or you want something that’s both dairy-free and satisfying, this is a great option. Plus, it’s naturally gluten-free and can be prepped ahead, so you’re not scrambling at the last minute.
I’ve found that this Creamy Vegan Pesto Potato salad is also a lifesaver for meal prep. Make a batch on Sunday, and you’ve got a flavorful lunch or side ready to go for days. It travels well, so it’s perfect for picnics or packed lunches. If you want to impress at a potluck or just treat yourself to something fresh and vibrant, this is a dish that delivers. And honestly, it’s so easy to make that you might find yourself whipping it up even when you’re just cooking for one.
Creamy Vegan Pesto Potato, Made Easy
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What You’ll Need to Begin
- 1/3 cup (45g) pine nuts
- 1 cup (30g) fresh basil leaves
- 1 garlic clove
- Juice of half a lemon
- 1/2 teaspoon salt
- 1/4 cup (60 ml) olive oil
- 3 tablespoons nutritional yeast (or vegan parmesan)
- 2.2 lbs (1 kg) new potatoes
- 1 tablespoon lemon zest
- 2 heaping tablespoons vegan mayonnaise
- 3 tablespoons toasted pine nuts (for topping)
- Extra basil leaves (for garnish)
- Freshly ground black pepper (to taste)
Putting It All Together
- Halve the new potatoes so they’re all roughly the same size. Place them in a pot of salted boiling water. Cook for 20–25 minutes, or until a fork slides in easily. Don’t overcook—potatoes should be tender but not falling apart.
- While the potatoes cook, make the pesto. In a food processor, combine basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt. Pulse until the mixture is finely chopped and the pine nuts are broken down.
- With the processor running, slowly drizzle in the olive oil. Blend until the pesto is smooth and creamy. The pesto should be thick but spreadable—add a splash more oil if needed.
- Once the potatoes are cooked, drain and rinse them under cold water to stop the cooking and cool them quickly. This helps the potatoes keep their shape and prevents mushiness.
- Transfer the cooled potatoes to a large bowl. Add the pesto, vegan mayonnaise, lemon zest, and black pepper. Gently toss everything together until the potatoes are evenly coated. Be gentle to avoid breaking up the potatoes.
- Top with toasted pine nuts, extra basil leaves, and another grind of black pepper. Serve immediately, or refrigerate in an airtight container for up to 3–4 days.
Smart Ingredient Swaps (That Still Taste Great)
If you don’t have pine nuts, try using walnuts, cashews, or sunflower seeds for the pesto. They’ll give a slightly different flavor but still work well. For the vegan mayonnaise, unsweetened plain yogurt (dairy-free or regular) can add creaminess with a tangy twist. If you’re out of nutritional yeast, vegan parmesan or even a tablespoon of miso paste can add that savory depth. Always taste and adjust salt and lemon to balance the flavors with your chosen swaps.
How to Plate It for Balance and Beauty
For a clean, attractive presentation, use a wide, shallow bowl or platter. Arrange the potatoes in a single layer, then spoon extra pesto over the top for a vibrant green finish. Scatter toasted pine nuts and torn basil leaves for color and crunch. For extra contrast, add a few thin lemon slices or a sprinkle of chili flakes. Serve at room temperature for the best flavor and texture.
Storage Tips to Preserve Nutrients
Store the salad in an airtight container in the fridge for up to 3–4 days. To keep the basil pesto bright and the potatoes fresh, press a piece of parchment or plastic wrap directly onto the surface before sealing. Don’t freeze—potatoes can become grainy after thawing. If making ahead, add fresh basil and pine nuts just before serving to maintain their texture and color.
Cooking Techniques that Lock in Goodness
Start potatoes in cold, salted water and bring them up to a boil—this ensures even cooking and prevents the outsides from getting mushy before the centers are done. Drain and rinse under cold water right after cooking to stop the cooking process and keep the potatoes firm. Toasting the pine nuts before adding them to the pesto and as a topping enhances their flavor and adds crunch.
Seasonal Superfoods You Can Add
In spring, toss in blanched asparagus tips or fresh peas for color and nutrition. In summer, halved cherry tomatoes or diced cucumber add freshness. For autumn, try roasted Brussels sprouts or steamed green beans. Leafy greens like arugula or baby spinach can be folded in just before serving for extra vitamins and a peppery bite.
Recipe Help: Frequently Asked Questions
Can I make the pesto without a food processor?
Yes, you can make pesto by hand using a mortar and pestle. Start by crushing the garlic and salt, then add basil and pine nuts, grinding until you reach a paste. Mix in nutritional yeast and lemon juice, then slowly stir in olive oil. The texture will be chunkier but still delicious. Chop ingredients finely for best results.
What’s the best way to toast pine nuts without burning them?
Toast pine nuts in a dry skillet over medium-low heat, stirring constantly. They can go from golden to burnt quickly, so remove them from the pan as soon as they’re fragrant and lightly browned. Let them cool before adding to the salad. You can also toast them in the oven at 350°F (175°C) for 5–7 minutes, shaking the pan halfway through.
How can I make this recipe oil-free?
For an oil-free version, substitute the olive oil in the pesto with water, vegetable broth, or extra lemon juice. The texture will be less creamy, but the flavors will still be bright. Use an oil-free vegan mayo or plain unsweetened plant-based yogurt for the salad. Add liquids gradually to avoid a watery pesto.
Why do my potatoes sometimes fall apart when mixing?
If your potatoes are breaking up, they may be overcooked or handled too roughly. Stop cooking as soon as they’re fork-tender and let them cool completely before mixing. Use a large spoon or gently toss by lifting the bowl from the sides. Waxy potatoes like new potatoes or fingerlings hold their shape best for this salad.
Can I use dried basil instead of fresh for the pesto?
Fresh basil is essential for classic pesto flavor and color. Dried basil won’t provide the same brightness or aroma. If you can’t find fresh basil, try using a mix of fresh parsley and spinach for a green, herby pesto. Always use fresh herbs for the best results in uncooked sauces.
Is it possible to serve this salad warm?
Yes, you can serve the salad slightly warm by mixing the pesto and other ingredients with the potatoes right after draining, before they cool completely. The flavors will meld, and the sauce will coat the potatoes more evenly. Don’t add fresh basil garnish until just before serving to keep it vibrant.
Creamy Vegan Pesto Potato Salad
Equipment
- food processor
- pot
Ingredients
For the Pesto Sauce:
- 1/3 cup pine nuts
- 1 cup fresh basil leaves
- 1 clove garlic
- 1/2 lemon juice of half a lemon
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 3 tablespoons nutritional yeast (or vegan parmesan)
For the Potato Salad:
- 2.2 lbs new potatoes
- 1 tablespoon lemon zest
- 2 heaping tablespoons vegan mayonnaise
- 3 tablespoons toasted pine nuts (for topping)
- extra basil leaves (for garnish)
- freshly ground black pepper (to taste)
Instructions
- Begin by cutting the new potatoes in half to ensure even cooking. Place them in a pot filled with salted boiling water and let them cook for 20-25 minutes until they become tender.
For Pesto:
- While the potatoes are boiling, prepare the vibrant pesto. Combine the basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt in a food processor. Pulse until the pine nuts are chopped and the basil is finely minced.
- With the food processor running, gradually add in the olive oil until you achieve a creamy and smooth pesto consistency.
For Salad Assembly:
- After cooking, drain the potatoes and cool them with cold water to halt the cooking process. This maintains their firmness.
- Place the cooled potatoes in a large mixing bowl. Add the pesto, vegan mayo, lemon zest, and a good amount of freshly ground black pepper. Gently mix until all the ingredients are evenly coated.
- Top the salad with toasted pine nuts, some extra basil leaves, and an additional sprinkle of black pepper for garnishing.
- You can serve the salad right away to enjoy its fresh flavors, or store it in an airtight container in the fridge for up to 3-4 days for meal prep.
