Pesto Potato Salad Recipe

overhead view of pesto potato salad in a white bowl with a spoon.

Course: Salad, Side Dish

Cuisine: American, Italian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 528kcal

Author: Becky Hardin

Pesto Potato Salad is a great twist on the classic BBQ side dish. Sweet baby potatoes are coated in a creamy, cheesy mix of pesto, asiago, mayo, lemon, and garlic!

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Ingredients

1½ pounds baby yellow potatoes cleaned and cut into quarters
8.6 ounces basil pesto store-bought or homemade (1 jar)
½ cup mayonnaise store-bought or homemade
1 cup freshly grated Asiago cheese
2 cloves garlic finely minced
2 tablespoons lemon juice from 1 lemon
½ teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Boil 6 cups of water in a large pot over high heat, then add the potatoes and cook for about 7 minutes, or until they’re fork tender but not mushy.
1½ pounds baby yellow potatoes
Drain the potatoes then let them cool for about 30 minutes or rinse under cool water to cool faster.
Mix the pesto, mayonnaise, cheese, garlic, lemon juice, salt, and pepper together in a large bowl then gently toss in the potatoes.
8.6 ounces basil pesto, ½ cup mayonnaise, 1 cup freshly grated Asiago cheese, 2 cloves garlic, 2 tablespoons lemon juice, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Serve with lemon wedges, freshly minced parsley and Asiago cheese for garnish if desired.

Video

Notes

Easily double the recipe to serve a large crowd.
Use any waxy potato, such as red potatoes, fingerling potatoes, or new potatoes. You can also use Yukon Gold potatoes.
Generously salt the cooking water with 1 tablespoon per quart.
Take care not to overcook the potatoes, or they could fall apart. Cook until just fork-tender.
Serve it alongside grilled pork chops, ribs, chicken, or burgers!

Storage: Store pesto potato salad in an airtight container in the refrigerator for up to 3 days.

Nutrition