Creamy Vegan Pesto Potato Salad Recipe: Fresh Summer Joy

Summer gatherings buzz with excitement when a creamy vegan pesto potato salad recipe arrives at the table.

Fresh herbs dance alongside tender potatoes, creating a vibrant dish that celebrates plant-based flavors.

Crisp vegetables and a luxurious dairy-free pesto coat each potato chunk with irresistible texture.

This Mediterranean-inspired side dish brings a refreshing twist to classic potato salads.

Packed with nutrition and bursting with green goodness, every forkful promises pure deliciousness.

You’ll love how easily these ingredients blend into a crowd-pleasing masterpiece.

Bring this colorful salad to your next picnic or potluck and watch it disappear in moments.

Vegan Pesto Potato Salad Highlights

• Quick and Simple Preparation: Whip up this delightful potato salad with minimal cooking skills, perfect for beginners or busy home cooks looking for a hassle-free meal.
• Packed with Plant-Based Nutrition: Enjoy a protein-rich, dairy-free dish that combines the goodness of potatoes, pine nuts, and nutritional yeast for a wholesome vegan experience.
• Versatile Crowd-Pleaser: Ideal for summer picnics, potlucks, or as a side dish that impresses both vegans and non-vegans with its creamy texture and bold, fresh flavors.
• Make-Ahead Friendly: Store in the refrigerator for several days, making it a convenient option for meal prep or unexpected guests who drop by for a delicious bite.

Vegan Pesto Potato Salad Ingredients

• Potatoes: Starchy vegetables that create the base of this creamy salad.
• Basil: Fresh herb that provides the classic pesto flavor and bright green color.
• Pine Nuts: Nutty ingredient that adds rich texture and depth to the pesto.

• Nutritional Yeast: Provides a cheesy flavor profile for the vegan pesto.
• Garlic: Adds sharp and aromatic flavor to enhance the pesto.
• Lemon: Brings fresh citrusy brightness to balance the rich pesto.
• Salt: Enhances and balances the overall flavor of the dish.

• Olive Oil: Helps create a smooth and creamy pesto sauce.
• Vegan Mayonnaise: Adds creaminess and helps coat the potatoes.
• Lemon Zest: Provides an extra burst of citrus aroma.
• Black Pepper: Adds a spicy and aromatic finishing touch.
• Extra Basil, Toasted Pine Nuts: Serve as garnish for added texture and visual appeal.

Vegan Pesto Potato Salad Steps

Step 1: Prepare Potatoes

Wash and slice potatoes into even halves.

Fill a large pot with water and add a pinch of salt.

Bring water to a rolling boil and carefully drop in potato halves.

Cook for 20-25 minutes until potatoes are tender when pierced with a fork.

Step 2: Craft Zesty Pesto

• Fresh basil leaves
• Pine nuts
• Nutritional yeast
• Lemon juice
• Garlic cloves
• Salt

Place all ingredients in a food processor.

Pulse until pine nuts are finely chopped and ingredients are well combined.

Step 3: Create Smooth Pesto Blend

With the processor running, slowly stream in olive oil.

Continue blending until the mixture transforms into a silky, vibrant green sauce.

Step 4: Cool Potato Base

Drain boiled potatoes in a colander.

Rinse under cold running water to stop cooking and cool down the potatoes quickly.

Step 5: Mix Creamy Potato Salad

Transfer cooled potatoes to a large mixing bowl.

• Freshly made pesto
• Vegan mayonnaise
• Lemon zest
• Cracked black pepper

Gently fold ingredients together, ensuring potatoes are evenly coated with the creamy sauce.

Step 6: Garnish and Finish

Sprinkle toasted pine nuts over the potato salad.

Add extra fresh basil leaves and a final grind of black pepper for extra flavor.

Step 7: Serve and Store

Enjoy immediately or refrigerate in an airtight container.

The salad stays fresh for 3-4 days in the refrigerator.

Vegan Pesto Potato Salad Tips

• Cut potatoes evenly to ensure uniform cooking and consistent texture throughout the salad.
• Toast pine nuts briefly before blending to enhance their nutty taste and release deeper, richer aromatics.
• Let the potato salad rest in the refrigerator for 30 minutes before serving to allow flavors to meld and intensify.
• Store in an airtight container and consume within 3-4 days, stirring gently before serving to redistribute the creamy pesto sauce.
• Sprinkle with hemp seeds or add chopped roasted chickpeas for extra plant-based protein and crunch.

Vegan Pesto Potato Salad Twists

• Herb Fusion Potato Salad: Replace basil with a mix of parsley, chives, and dill for a multi-herb flavor profile.
• Spicy Southwest Potato Salad: Add jalapeños, cumin, and cilantro to the pesto for a zesty kick.
• Mediterranean Potato Salad: Incorporate sun-dried tomatoes, kalamata olives, and swap pine nuts for almonds.
• Protein-Packed Potato Salad: Mix in crumbled tofu or tempeh to boost protein content and add extra texture.

Serving Vegan Pesto Potato Salad

• Summer Picnic Delight: Pack this zesty potato salad in a mason jar for a perfect outdoor meal that's both colorful and portable.
• Elegant Side Dish: Serve on a beautiful white platter garnished with fresh basil leaves for a sophisticated dinner party appetizer that looks gourmet.
• Mediterranean Twist: Pair with grilled vegetables or plant-based protein like tofu or tempeh to create a complete, protein-rich meal with Mediterranean flavors.
• Quick Lunch Option: Transform leftovers into a quick work lunch by adding some mixed greens or arugula for extra nutrition and freshness.

Storing Vegan Pesto Potato Salad

• Store the potato salad in an airtight container in the refrigerator for 3-4 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Gently mix the salad before serving as the dressing might separate during storage. This helps redistribute the pesto and mayonnaise evenly.
• Warm the salad in short 15-20 second intervals, stirring between each interval. Be careful not to overheat, as this can make the potatoes mushy.
• Enjoy the potato salad straight from the refrigerator for a refreshing, chilled side dish. The flavors often taste better after marinating for a day.

FAQs

• Is this pesto salad actually vegan?

Yes, it uses plant-based ingredients like nutritional yeast, vegan mayonnaise, and olive oil instead of dairy or animal products.

• What gives this pesto its creamy texture?

The combination of blended pine nuts, olive oil, and vegan mayonnaise creates a rich, smooth sauce that coats the potatoes perfectly.

• Can I substitute pine nuts if I have an allergy?

Absolutely! You can replace pine nuts with sunflower seeds, walnuts, or almonds for a similar nutty flavor and texture.

• How important is nutritional yeast in this recipe?

Nutritional yeast adds a cheesy, umami flavor and provides additional nutrients like B-vitamins, making the pesto more complex and satisfying.

Creamy Vegan Pesto Potato Salad Recipe

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4.7 from 20 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Luscious Creamy Vegan Pesto Potato Salad brings Mediterranean sunshine to summer gatherings with fresh herbs and zesty flavors. Green goodness awaits you in this plant-based dish that delivers rich, satisfying comfort without compromise.

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Ingredients

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Main Ingredients:

• 2.2 lbs (1 kg) new potatoes
• 1 cup fresh basil
• 1/3 cup (50 g) pine nuts
• 1 garlic clove

Sauce Ingredients:

• 3 tablespoons nutritional yeast
• 1/4 cup (60 ml) olive oil
• 2 heaping tablespoons vegan mayonnaise
• Juice of half a lemon
• 1 tablespoon lemon zest

Seasoning Ingredients:

• 1/2 teaspoon salt
• Black pepper to taste

Topping:

• 3 tablespoons toasted pine nuts
• Extra basil leaves

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Instructions

1. Wash and halve potatoes ensuring uniform size to promote even cooking.
2. Submerge potatoes in salted water, boiling for 20-25 minutes until tender when pierced with a fork.
3. Prepare pesto by combining basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt in a food processor.
4. Gradually stream olive oil into the processor while blending until mixture becomes smooth and cohesive.
5. Drain potatoes and immediately rinse under cold water to halt cooking process and cool quickly.
6. Transfer cooled potatoes to a spacious mixing bowl, creating ample room for dressing.
7. Incorporate pesto, vegan mayonnaise, lemon zest, and freshly cracked black pepper into the potatoes.
8. Gently fold ingredients together using a large spoon, ensuring even coating without mashing potatoes.
9. Enhance presentation by sprinkling toasted pine nuts and additional fresh basil leaves on top.
10. Serve immediately at room temperature or refrigerate in sealed container for optimal freshness within 3-4 days.

Notes

• Perfectly boil potatoes by cutting them uniformly to ensure even cooking and consistent texture throughout the salad.
• Enhance pesto’s flavor by toasting pine nuts before blending, which adds a deeper, nuttier dimension to the sauce.
• Adjust consistency of pesto by gradually adding olive oil and tasting, allowing you to control the thickness and richness of the dressing.
• Keep potato salad fresh by storing in an airtight container and consuming within 3-4 days, preventing soggy or bland leftovers.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 313 kcal
• Sugar: 2 g
• Sodium: 167 mg
• Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 0 mg