These pesto potatoes make for a hearty and flavorful side dish that packs in a ton of flavor from the pesto dressing. Made with fresh basil and pea pesto, this salad has no added mayo or cream, making this a healthier version of a classic potato salad. You won’t be on a guilt trip with this one!
Potato salads are quite the darling of summer potluck parties, you know you can’t go wrong with bringing over a hearty potato salad at your next potluck.
While I love me a good classic potato salad such as this one, I decided to switch things up a bit with this recipe, which calls for a pesto dressing instead of a mayo or cream-based one. Why pass up an opportunity to make some fresh pesto in the summer time?
What you need to make these pesto potatoes:
Basil and Pea Pesto: These potatoes are all about the pesto dressing, needless to say! Make a batch of fresh pesto with fresh basil leaves, pine nuts, parmesan cheese, good quality olive oil, garlic and lemon juice, and peas – the peas add a creaminess and mild sweetness to the pesto that rounds it off very well. You can make this a vegan pesto by subbing the parmesan cheese with vegan cheese. I like to leave some pine nuts for the garnish, and top it all off with some chopped up parsley.
Baby Potatoes: Use baby potatoes of your preferred variety. I have used regular white baby potatoes, around 1.5 inches wide, as that is what I had access to, but you could use baby red potatoes as well.
Customize these pesto potatoes with optional add-ins:
These pesto potatoes are perfect as they are, but there’s no rule against adding some of your favorite add-ins to take this from a side dish to a meal itself! Here’s what you could add to the potatoes:
Chopped up hard boiled eggs
Chopped-up fried bacon
Chopped up red onion
Capers or chopped olives
For more summer recipes, take a look at:
- Steamer Basket
- 1.1 lbs (500 gram) baby potatoes skin-on, washed
- For the basil-pea pesto:
- 1 cup basil leaves
- 3/4 cup peas if frozen, thaw before using
- 4 garlic cloves
- 1/3 cup pinenuts
- Juice of half a lemon
- ¼ cup Parmesan cheese grated
- A pinch of salt
- 3 tablespoons olive oil
- ½ teaspoon black pepper freshly cracked
Cooking potatoes in the Instant Pot:
- Add 1.5 cups of water to the Instant Pot.
- Add a steamer basket and place the potatoes in the steamer.
- Close lid and turn the vent to ‘Sealing’ position. Pressure cook at 12 minutes and perform a quick release of pressure after the cooking time is completed.
- Once the valve comes down, open the lid, and transfer the potatoes to a vessel with cold water to stop them from cooking further.
Cooking potatoes on the stove top:
- Put the potatoes in a pot and cover with water. Bring them to a boil and until the potatoes are cooked through (18-20 minutes).
- Check for doneness with a fork
- Drain the potatoes and transfer them to a vessel with cold water to stop them from cooking further.
- While the potatoes are cooking, make the pesto
For the pesto:
- Add all the ingredients for the pesto, except the oil, into a blender and blitz until creamy. If you like a more textured and coarse pesto, just pulse the ingredients for a few second.
- Add the oil and blitz again.
To assemble and serve:
- Combine the potatoes with the pesto, and mix until the potatoes are well coated with the pesto. Add some parsley and pine nuts to garnish.
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