Delicious Pesto Potato Salad

This delicious pesto potato salad is an alternative to the heavier mayo based option and is incredibly flavorful.

Summer means cookouts, picnics, fresh vegetables and fruit and all things pesto. Pesto on chicken, pesto on pasta, pesto on bread, etc. I really do love traditional potato salad, but I wanted to try this spin on it and I am so glad I did. Also, this will “keep” longer outside than the mayo based kind. Here’s my pesto recipe if you’d like to make your own!

I suggest using red potatoes for this potato salad. I tried it with red and russet and just thought the red ones gave it an overall better flavor. They are a bit buttery and I like the fact that their skin is a little thinner. If you use russet potatoes, I suggest peeling them. You could for sure top this with some rotisserie chicken or sauteed shrimp to make it sort of a one dish meal as well.

You’ll need:

• About 1 1/2 pounds red potatoes
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 ribs celery, thinly sliced
• About 1/3 c pesto
• Salt and pepper to taste

Boil the potatoes until they are fork tender (about 10-15 minutes). You want the peel to stay intact, so don’t overcook them. I would say to just start checking them at 10 minutes. Drain and give them a few minutes to cool.

While the potatoes are cooling, dice the peppers and thinly slice the celery.

When the potatoes are cool enough to handle, cut them into quarters – or smaller if they are larger potatoes. You want them to be bite sized.

Put them in a large bowl and add the peppers and celery. Next, toss in the pesto and gently mix until everything is fully coated in the pesto. Finally, add salt and pepper and you are good to go!

You can serve this potato salad at room temperature or cold. It is delicious either way.

Print Recipe

Delicious Pesto Potato Salad

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By Denise Palma

Prep Time: 10 mins – Cooking Time: 15 mins – Total Time: 25 mins

Ingredients

• About 1 1/2 pounds red potatoes
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 ribs celery, thinly sliced
• About 1/3 c pesto
• Salt and pepper to taste

Instructions

1

Wash and boil the potatoes until fork tender - 10-15 minutes.

2

Drain and set aside to cool.

3

Dice the peppers.

4

Thinly slice the celery.

5

When the potatoes are cool enough to handle, cut them into quarters.

6

Toss the potatoes with the peppers, celery and pesto until everything is thoroughly coated.

7

Add salt and pepper to taste.

8

Serve at room temperature or cold.