This Creamy Pesto Potato Salad is everything you crave in a summertime side—rich, vibrant, and absolutely bursting with herby flavor. Imagine tender roasted baby potatoes, coated in a luscious basil-almond pesto and finished with a tangy hit of Greek yogurt. Whether you serve it warm or cold, this recipe will quickly become the star of picnics, potlucks, or weeknight dinners!
Why You’ll Love This Recipe
- Bold, Fresh Flavors: Roasty potatoes meet vibrant homemade basil pesto with just the right pop of tanginess from Greek yogurt—every bite packs a punch.
- Perfect Texture: Roasting delivers potatoes that are crisp on the outside, creamy on the inside, all wrapped in a silky, ultra-satisfying dressing.
- Make-Ahead Friendly: Creamy Pesto Potato Salad actually tastes better after chilling, making it a stress-free showstopper for gatherings.
- Easy to Customize: Swap nuts, add veggies, or tweak for dietary needs—this recipe plays well with your favorites!
Ingredients You’ll Need
Every ingredient in this Creamy Pesto Potato Salad brings something special to the table: tender baby potatoes create the perfect base, while basil, almonds, and bright Greek yogurt build those irresistible layers of flavor. Here’s everything you’ll need, with tips on picking the best ingredients for stellar results.
- Baby potatoes (2.5 to 3 pounds, halved): Their tender skins and buttery texture are ideal for roasting and soak up all the pesto goodness.
- Olive oil: Use good-quality olive oil for roasting the potatoes and blending into your pesto—this adds lovely richness.
- Salt and pepper: Essential seasonings to bring every flavor forward.
- Plain Greek yogurt (½ cup): Creates that creamy, tangy base for the dressing without feeling heavy.
- Italian parsley (¼ cup, finely chopped): Adds a fresh, grassy kick and a splash of color.
- Fresh basil leaves (2 cups, packed): The star of your pesto—choose vibrant, unblemished leaves for the brightest flavor.
- Sliced almonds (⅓ cup): Boosts pesto’s nuttiness with a delicate crunch, and they’re a fun twist on classic pine nuts.
- Shredded parmesan cheese (½ cup): Brings deep umami and salty tang to the pesto.
- Garlic (2 cloves, roughly chopped): Adds that little bit of punch that pesto is famous for.
- Extra virgin olive oil (½ cup or to taste): Blends everything together and adds fruity depth to the pesto.
- Red wine vinegar (½ tablespoon or to taste): Lifts all the flavors and balances the richness.
Variations
One of the best things about Creamy Pesto Potato Salad is how endlessly versatile it is! You can riff on the base recipe to suit what’s in your fridge, your favorite veggies, or any dietary needs you’re working with. Here are a few ideas to spark your creativity!
- Add in spring veggies: Toss in roasted asparagus, green beans, sweet peas, or thin-sliced radish for crunch and color.
- Protein boost: Add chopped hard-boiled eggs, crispy bacon, or even grilled shrimp for a more filling salad.
- Pesto swaps: Try spinach, arugula, or use walnuts or pine nuts if almonds aren’t your thing—or go for a high-quality store-bought pesto if you’re short on time.
- Dairy-free version: Use plant-based yogurt and skip the parmesan (or use vegan parmesan) for a creamy vegan option.
How to Make Creamy Pesto Potato Salad
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F. Toss the halved baby potatoes in olive oil, salt, and pepper right on a sheet pan—make sure they’re cut-side down for the best caramelized edges. If your potatoes seem crowded, divide them between two pans. Roast for about 30 minutes, flipping once after the first 20 minutes, until golden and fork-tender. Let them cool for a few minutes after roasting, so they don’t steam up your dressing.
Step 2: Make the Basil-Almond Pesto
While your potatoes are roasting, grab a food processor and toss in the fresh basil, sliced almonds, shredded parmesan, garlic, olive oil, and a splash of red wine vinegar. Pulse until you have a thick, textured pesto. Scrape down the bowl as needed, and taste as you go—add more vinegar or olive oil if you want it tangier or silkier.
Step 3: Assemble the Salad
Once the potatoes have cooled just enough to handle, transfer them to a big bowl. Spoon in your homemade pesto, plain Greek yogurt, and a generous sprinkle of chopped Italian parsley. Gently fold everything together until each potato is utterly coated in that bright, creamy dressing. Add more salt and pepper if needed—then taste a potato immediately, preferably while standing over the bowl (chef’s treat!).
Step 4: Serve or Chill
You can serve this Creamy Pesto Potato Salad warm for ultra-coziness, or pop it in the fridge for a couple of hours to enjoy cold—the flavors meld even more as it chills. Either way, it’s irresistible!
Pro Tips for Making Creamy Pesto Potato Salad
- Roast, Don’t Boil: Roasting caramelizes the potatoes and gives them the crisp-tender texture that transforms this dish from ordinary to unforgettable.
- Custom Pesto Texture: For a chunkier pesto, pulse only a few times; for a smoother, silkier sauce, let the processor run a few seconds longer.
- Balance Warm and Cool: Toss ingredients while potatoes are still just slightly warm for a salad that soaks up every ounce of flavor (but isn’t runny or soggy).
- Make-Ahead Magic: This salad is happiest after a chill in the fridge, when all those herby, creamy flavors have time to mingle—just bring it to room temp if serving at a picnic.
How to Serve Creamy Pesto Potato Salad
Garnishes
Dress up your Creamy Pesto Potato Salad with a final flourish! Try a sprinkle of extra chopped Italian parsley, a few torn basil leaves, or an extra dusting of parmesan. Pine nuts or sliced almonds make for a pretty and textural topping—just toast them briefly for extra flavor. Even a few halved cherry tomatoes add juicy color.
Side Dishes
This salad is a picnic or BBQ all-star: pair it alongside grilled chicken, sausages, burgers, or vegetable skewers. It’s also wonderful next to baked salmon or as a hearty addition to a vegetarian buffet spread, sharing the spotlight with leafy salads, fresh fruit, or sweet corn on the cob.
Creative Ways to Present
For a party, scoop Creamy Pesto Potato Salad into small glasses or jars for adorable individual servings. Or serve on a big, shallow white platter scattered with extra herbs for a rustic, inviting look. It even works as a pita or wrap filling with arugula and extra veggies!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Pesto Potato Salad keeps beautifully in an airtight container in the fridge for 3–4 days. If the dressing thickens up a bit (thanks to the potatoes soaking in all that flavor), just stir in a splash of olive oil or a spoonful of yogurt to loosen it.
Freezing
Potato salads—especially those with yogurt or fresh herbs—don’t freeze well, as the texture and color can become unappealing. For best results, make and enjoy this salad within a few days of preparing.
Reheating
If you prefer your Creamy Pesto Potato Salad warm, let it come to room temperature and gently reheat in a skillet over low heat, just until warmed through. But honestly, it’s just as delicious cold—straight from the fridge for those grab-and-go moments!
FAQs
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Can I use store-bought pesto instead of homemade?
Absolutely! While homemade pesto brings a brighter, fresher note, a good-quality store-bought pesto makes this recipe weeknight-easy and still totally delicious. Taste and adjust the amount—some store-bought versions can be saltier or oilier than homemade.
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Is there a way to make this potato salad vegan?
Definitely. Swap the Greek yogurt for your favorite plain plant-based yogurt, use dairy-free parmesan or nutritional yeast in the pesto, and double-check your pesto ingredients for any sneaky dairy products. The result is still gloriously creamy and satisfying!
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Can I use other types of potatoes?
You sure can! Waxy potatoes like red, Yukon gold, or fingerlings will have the best texture. Simply cut them into bite-sized pieces, and be sure to adjust roasting time if your chunks are bigger or smaller.
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How far in advance can I make Creamy Pesto Potato Salad?
You can make it up to 2 days ahead. In fact, giving it a day in the fridge lets all the flavors really come together. If making more than a day ahead, you might want to freshen it up with a little extra parsley or a splash of olive oil just before serving.
Final Thoughts
If you’ve been hunting for a new go-to dish for gatherings or even weeknight comfort, Creamy Pesto Potato Salad is the answer. Bursting with vibrant flavors and comforting textures, it’s sure to win over everyone at your table—so go ahead, give it a try, and watch how fast it disappears!
Print
Creamy Pesto Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Description
Creamy Pesto Potato Salad is a delightful twist on a classic dish, combining roasted baby potatoes with a homemade basil pesto and Greek yogurt for a creamy, flavorful side dish that’s perfect for any occasion.
Ingredients
Basil Pesto:
- 2 cups fresh basil leaves, packed
- 1/3 cup sliced almonds
- 1/2 cup shredded parmesan cheese
- 2 cloves garlic, roughly chopped
- 1/2 cup extra virgin olive oil or to taste
- 1/2 tablespoon red wine vinegar or to taste
Potato Salad:
- 2.5 to 3 pounds baby potatoes, halved
- Olive oil
- Salt and pepper to taste
- 1/2 cup plain Greek yogurt
- 1/4 cup Italian parsley, finely chopped
- Basil pesto
Instructions
- Preheat oven to 425 degrees F: Toss halved potatoes with olive oil, salt, and pepper. Roast for about 30 minutes.
- Make basil pesto: Combine basil, almonds, parmesan, garlic, olive oil, and vinegar in a food processor.
- Assemble: Toss roasted potatoes with pesto, yogurt, and parsley. Season and serve warm or cold.
Notes
- Roasting the potatoes enhances their flavor.
- Serve warm or cold for different experiences.
- Can be made ahead and refrigerated for 1-2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
