Vegan Pesto Potato Salad Recipe
Let’s be real—potato salad usually shows up sad, soggy, and dressed in regret (aka mayo). But not this Vegan Pesto Potato Salad. Oh no, sis. This one’s dressed to impress in vibrant green pesto, packed with flavor, and zero cholesterol guilt. It’s creamy, herby, tangy, and totally plant-powered. Honestly, this salad walks into the picnic and steals the show while everyone else is still stuck in the fridge. It’s bold, it’s fresh, and it has personality—basically like you but with carbs. Let’s toss those spuds in something worth showing off. You’ll never look at basic potato salad the same again.
Vegan Pesto Potato Salad Recipe
A creamy, flavor-packed vegan potato salad tossed in homemade dairy-free pesto. It’s bright, garlicky, and perfect for picnics or showing off at brunch.
Ingredients
Method
- Boil the halved potatoes in salted water for 15 minutes, until fork-tender but not falling apart.
- Drain and let them cool slightly—no one likes molten potato burns.
- In a food processor, add basil, walnuts, garlic, lemon juice, yeast, and salt. Blend it like your rent depends on it.
- While blending, drizzle in olive oil. Add water a tablespoon at a time until smooth but thick.
- Toss warm potatoes with the pesto in a big bowl until everything’s gorgeously green.
- Taste, adjust salt or lemon if needed. Serve warm, chilled, or straight from the bowl like a savage.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin C: 30%
- Iron: 10%
- Magnesium: 8%
- Vitamin K: 40%
- Folate: 12%
Additional Notes/Tips to Enhance the Flavor
- Add a pinch of chili flakes if you like your salad with sass.
- Sub sweet potatoes if you’re feeling edgy.
- Use roasted garlic in the pesto for drama and depth.
- Serve it on a bed of arugula if you’re pretending to eat light.
- Leftovers are even better—if there are any.
