I brought this Pesto Potato Salad to a friend’s BBQ yesterday and it was a hit. Whether my friends truly loved it or were just being polite, I prefer to believe they enjoyed it.
Although the gathering wasn’t an official potluck, I decided to bring a homemade side. I like the gesture, and I was also doing a round of Whole30 and wanted a compliant dish I could eat.
Right now I’m making a lot of basil pesto because my mother’s garden is overflowing with basil. If you have extra basil, turning it into pesto is an excellent way to enjoy it.
I keep my pesto very simple—just a few ingredients blended together. You can make it in a mason jar with an immersion blender or use a food processor.
Homemade pesto will keep up to five days in the refrigerator, or you can freeze it in jars to enjoy through the winter. It’s great tossed with vegetables, grilled chicken, eggs, or pasta alternatives.
The Pesto Potato Salad itself is straightforward: boil baby potatoes until fork-tender, drain them, and let them cool to room temperature before tossing with pesto. For extra creaminess, gently smash a few of the larger potatoes with your hands before mixing—this creates a nice variety of textures.
This salad makes a perfect side for a barbecue because it is simple, easy to prepare ahead, and serves well at room temperature.
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Pesto Potato Salad
Ingredients
- 2 lbs new potatoes
- 1/4 cup Easy Basil Pesto
Instructions
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Bring a large pot of water to a boil. Season with a pinch of kosher salt and add the potatoes. Cook until fork tender.
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Drain the potatoes and transfer them to a large mixing bowl. Let them cool to room temperature.
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Using your hands, gently smash the larger potatoes, leaving the smaller ones whole.
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Add the basil pesto and gently toss to coat the potatoes. This salad is best served at room temperature.