Go Back
–+ servings

Pesto Potato Salad

A fresh, flavorful twist on classic potato salad—roasted potatoes tossed in bright basil pesto with lemon for a lighter, herby side dish that’s perfect warm or chilled.
Amanda
Prep Time 10 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 50 minutes
Serving Size 6 serving

Equipment

  • Oven
  • Baking sheet
  • Parchment paper (optional)
  • Large mixing bowl
  • Small bowl (for dressing)
  • cutting board
  • sharp knife
  • Measuring cups and spoons
  • Spatula or wooden spoon

Ingredients

  • 2 pounds baby potatoes Yukon Gold, red potatoes, or fingerlings; cut into 1-inch pieces
  • 1 1/2 tablespoons olive oil for roasting potatoes
  • 1 teaspoon salt divided, or to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 1/2 cup basil pesto store-bought or homemade
  • 1/4 cup olive oil for thinning pesto dressing
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon lemon zest
  • 1/4 cup Greek yogurt optional, for a creamier dressing
  • 2 tablespoons fresh basil or Italian parsley optional, chopped for finishing
  • 2 tablespoons Parmesan cheese optional, grated for serving

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment if desired.
  • Cut the potatoes into 1-inch bite-sized pieces. Toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread in an even layer on the baking sheet.
  • Roast for 25–30 minutes, flipping halfway, until golden and fork-tender.
  • While the potatoes roast, whisk together pesto, 1/4 cup olive oil, lemon juice, and lemon zest in a small bowl. If using Greek yogurt, whisk it in for a creamier dressing. Season with a pinch of salt if needed.
  • Let the roasted potatoes cool for about 10 minutes (they should still be warm but not steaming).
  • Transfer potatoes to a large bowl. Pour the pesto dressing over and toss gently until evenly coated.
  • Taste and adjust seasoning with the remaining salt and extra pepper as needed. Sprinkle with chopped herbs and Parmesan (optional).
  • Serve warm, at room temperature, or chilled. If chilling, refrigerate at least 30 minutes for flavors to meld.

Notes

Waxy potatoes (Yukon Golds, reds, fingerlings) hold their shape best. You can make this a day ahead—the flavor improves after resting; add fresh herbs right before serving. Swap pine nuts in homemade pesto with walnuts or almonds. Leftovers keep airtight in the fridge up to 3 days. If the salad seems dry after chilling, loosen with a splash of olive oil or lemon juice.

Nutrition

Calories: 290kcal | Protein: 5g | Saturated Fat: 3.5g | Cholesterol: 10mg | Sodium: 360mg