I brought this Pesto Potato Salad to a friend’s BBQ yesterday and am happy to say it was a hit! Either my friends really enjoyed it or they’re amazing liars! I’d like to think it’s the former but you never know these days!
Though the BBQ was not exactly a potluck, I decided to bring something homemade anyhow. Partly because I think it’s a nice gesture, but mostly because I’m currently doing a round of Whole30 and wanted to make sure there was a compliant side dish that I could enjoy!
You may have noticed I’ve been eating my weight in Basil Pesto at the moment. My mother’s garden is overflowing with basil so I’m making the most of it while it’s still around. If you find yourself in a similar situation, pesto is a great idea.
I like to keep my pesto very simple and easy (you can find the full recipe here). It’s made with only a handful of ingredients and can be blended together in a mason jar using an immersion blender or you can throw everything into a food processor.
The pesto will last up to 5 days in the fridge or you can store it in mason jars, freeze and use throughout the winter months. It goes great on just about everything, including my Perfect Zoodles, Emergency Roast Chicken, and Crispy Fried Eggs.
As far as the Pesto Potato salad goes, it’s as simple as boiling some baby potatoes until fork tender, draining them and letting them come to room temperature before tossing in an appropriate amount of pesto. You can also try gently smashing a couple of cooked potatoes with your hands before tossing in the pesto. This way you can get some creamy texture throughout the salad.
It’s a great side dish to bring to a gathering because it’s easy, can be made ahead of time and can be served at room temperature!
Pesto Potato Salad is an ideal side dish for a summer BBQ or weeknight meal. It's easy, delicious and real crowd pleaser!
- 2 lbs new potatoes
- 1/4 cup Easy Basil Pesto
Bring a large pot of water to a boil. Season with a four-finger pinch of kosher salt and add potatoes. Cook until fork tender.
Drain potatoes and transfer to a large mixing bowl. Let potatoes come to room temperature.
Using your hands, gently smash the larger potatoes. Leave the smaller ones whole.
Add Easy Basil Pesto (recipe here) and gently toss potatoes to coat. Best served at room temperature.