Description
This Garden Basil Pesto Potato Salad is a refreshing and flavorful twist on traditional potato salad. Creamy baby potatoes are tossed in a vibrant basil pesto dressing, along with cherry tomatoes, red onion, and Parmesan cheese, creating a perfect side dish for any summer meal.
Ingredients
Scale
Potato Salad:
- 2 pounds baby potatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 1/2 cup basil pesto
- 1/3 cup mayonnaise or Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
Additional Ingredients:
- 1/4 cup red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook for 12–15 minutes until fork-tender, then drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together pesto, mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, Parmesan, salt, and pepper until smooth.
- Combine Ingredients: Add warm potatoes to the bowl with the dressing and toss to coat. Stir in red onion and cherry tomatoes.
- Chill and Serve: Chill the salad for at least 30 minutes before serving. Garnish with torn basil leaves and an extra sprinkle of Parmesan.
Notes
- For a lighter version, use all Greek yogurt instead of mayonnaise.
- This salad is best served slightly chilled or at room temperature.
- Pairs well with grilled chicken, fish, or burgers for a summer meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
