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