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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

For the potatoes:
  • 1.5 lbs baby potatoes halved
  • Salt for boiling water
For the vegan pesto:
  • 1½ cups fresh basil leaves
  • ¼ cup walnuts or pine nuts if you’re feeling rich
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • ¼ cup nutritional yeast
  • ½ teaspoon sea salt
  • ¼ cup olive oil
  • 2 –3 tablespoons water as needed for blending

Method
 

  1. Boil the halved potatoes in salted water for 15 minutes, until fork-tender but not falling apart.
  2. Drain and let them cool slightly—no one likes molten potato burns.
  3. In a food processor, add basil, walnuts, garlic, lemon juice, yeast, and salt. Blend it like your rent depends on it.
  4. While blending, drizzle in olive oil. Add water a tablespoon at a time until smooth but thick.
  5. Toss warm potatoes with the pesto in a big bowl until everything’s gorgeously green.
  6. 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.