If you’ve been searching for a dish that screams “summer in a bowl,” let me introduce you to Garden Basil Pesto Potato Salad. This salad brilliantly combines tender potatoes with a creamy homemade or store-bought basil pesto, showered with fresh herbs and Parmesan for a burst of garden-fresh flavor in every single forkful. It’s the go-to choice for backyard barbecues, picnic spreads, or simply brightening up a midweek meal. Each bite is creamy, herby, perfectly balanced and destined to charm everyone at the table.
Ingredients You’ll Need
This Garden Basil Pesto Potato Salad calls for a handful of everyday, bright ingredients. Every addition brings something special—whether it adds lushness, color, or sharpness, they all work together to create that unforgettable, irresistible zing.
- Baby potatoes, halved: Their creamy interiors and small size make them a star for quick cooking and soaking up all that pesto goodness.
- Fresh basil pesto (homemade or store-bought): The heart and soul of the salad, infusing it with vivid green color and bold, herby flavor.
- Mayonnaise: Adds creamy body and binds the dressing together; swap for Greek yogurt for a lighter option.
- Olive oil: Lends silkiness that ties all the flavors together seamlessly.
- Lemon juice: Brings a bright, fresh acidity that keeps the salad lively and cuts through the richness.
- Salt: Just the right amount brings all the flavors to life without overpowering the subtler elements.
- Black pepper: Adds mild heat and balance, ensuring the salad isn’t one-note.
- Grated Parmesan cheese: Offers a savory, salty depth and a touch of luxury in every bite.
- Chopped red onion: Provides crunch and a mild sharpness to counter the creaminess.
- Chopped fresh basil: Gives a final aromatic pop and a beautiful splash of color.
- Pine nuts or sunflower seeds (optional garnish): For extra crunch and visual flair—if you want to get a little fancy!
How to Make Garden Basil Pesto Potato Salad
Step 1: Cook the Potatoes
Set your halved baby potatoes into a large pot and cover them with cold water. Sprinkle in a generous pinch of salt—think of it like seasoning pasta water, as this is your first opportunity to build flavor. Bring the pot to a gentle boil over medium-high heat, then cook for about 10 to 12 minutes. You’ll know the potatoes are ready when they’re fork-tender but not mushy. Drain the potatoes and let them cool just enough so you can handle them—they should still be warm for maximum flavor absorption.
Step 2: Whisk Together the Dressing
While the potatoes cool, whip up your vibrant dressing. In a roomy mixing bowl, whisk together the basil pesto, mayonnaise, olive oil, lemon juice, salt, and black pepper. This creamy, green dressing is where all the bold, summery flavor starts, so make sure everything is nicely blended and glossy.
Step 3: Toss the Potatoes
Add the warm, drained potatoes straight into the bowl with the dressing. Gently toss to coat each piece—warm potatoes soak up the pesto dressing like sponges, so don’t rush this part. Be gentle to avoid breaking the potato pieces, but make sure they’re evenly covered with the creamy, basil-speckled dressing.
Step 4: Add Flavor and Texture
Once the potatoes are glistening with dressing, stir in the grated Parmesan cheese for savory depth, followed by chopped red onion and fresh basil. These last additions provide a lovely contrast, with sharp onion zing and fresh herbal brightness taking things to the next level.
Step 5: Chill and Serve
Transfer the salad to the fridge and let it chill for at least 30 minutes—this wait allows all the flavors to mingle and intensify. When you’re ready to serve, consider an extra sprinkle of basil and a scattering of pine nuts or sunflower seeds over the top for a swoon-worthy finish. Your Garden Basil Pesto Potato Salad is ready to steal the show!
How to Serve Garden Basil Pesto Potato Salad
Garnishes
For a striking presentation and a little extra crunch, top your Garden Basil Pesto Potato Salad with freshly torn basil leaves, a shower of Parmesan, and a scattering of pine nuts or sunflower seeds. Each bite will have a bit of nutty texture and a pop of herbal color, perfect for impressing guests or just treating yourself.
Side Dishes
This salad is delightfully versatile, pairing beautifully with just about everything. Serve it alongside grilled chicken, salmon fillets, juicy burgers, or even as a vegetarian centerpiece next to crusty bread and a big summer tomato salad. Its bright flavors complement mains from barbecue to brunch, making it a real crowd-pleaser.
Creative Ways to Present
Try mounding the Garden Basil Pesto Potato Salad in a rustic wooden bowl for potlucks or shape it into a pretty ring with greens in the center for special occasions. For picnics, scoop individual servings into mason jars, layering extra pesto at the bottom for a visually stunning (and mess-free) treat. No matter your presentation, those verdant hues and fresh aromas promise to captivate your eaters.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply keep the salad in an airtight container in the refrigerator. It stays fresh for up to three days, and even develops deeper flavor as it sits. Be sure to give it a little toss before serving to redistribute any settled dressing.
Freezing
Freezing is not recommended for Garden Basil Pesto Potato Salad, as the creamy dressing and potatoes both tend to change texture and separate when thawed. To keep those tender potatoes and zesty pesto at their best, enjoy the salad fresh or from the refrigerator.
Reheating
This is one salad that truly shines cold or at room temperature, so skip reheating altogether! If you prefer it on the warmer side, let it sit at room temp for about 30 minutes before serving. The flavors will bloom as it loses its chill, making for an irresistibly aromatic bite.
FAQs
Can I make Garden Basil Pesto Potato Salad ahead of time?
Absolutely! This salad can be assembled a day in advance. In fact, letting it chill overnight allows the flavors to develop even more, making it ideal for meal prep or entertaining.
Can I use a different type Side Dish
Yes! While baby potatoes are perfect for tenderness and quick cooking, fingerlings or Yukon golds also work well. Just chop them into bite-size pieces before boiling.
Is Garden Basil Pesto Potato Salad gluten-free?
You bet. As long as your pesto and mayonnaise are gluten-free (most are), this salad is naturally gluten-free and perfect for sharing with friends with dietary restrictions.
How can I lighten up the dressing?
For a lighter twist, swap Greek yogurt for all or part of the mayonnaise. It keeps the creamy texture but adds a tangy flavor and cuts down on calories.
What can I use instead of pine nuts?
If pine nuts aren’t your thing or you have allergies, sunflower seeds are a fantastic substitute. They add lovely crunch and a nutty richness while keeping the salad accessible to more eaters.
Final Thoughts
If you crave sunshine, flavor, and a meal that feels like a warm embrace, Garden Basil Pesto Potato Salad is waiting for you. Give it a spot at your next gathering or whip it up just for fun—you’ll fall in love with the harmony of herby, creamy, and crunchy with every bite.
Print
Garden Basil Pesto Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Garden Basil Pesto Potato Salad combines tender baby potatoes with a flavorful basil pesto dressing for a refreshing and vibrant side dish that’s perfect for any occasion.
Ingredients
Baby Potatoes:
2 pounds baby potatoes, halved
Basil Pesto:
1/2 cup
Mayonnaise:
1/4 cup
Olive Oil:
2 tablespoons
Lemon Juice:
1 tablespoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Parmesan Cheese:
1/4 cup, grated
Red Onion:
1/4 cup, chopped
Fresh Basil:
1/4 cup, chopped
Pine Nuts or Sunflower Seeds:
Optional for garnish
Instructions
- Cook Potatoes: Place halved baby potatoes in a large pot, cover with cold water, add salt, and boil for 10-12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a mixing bowl, combine pesto, mayonnaise, olive oil, lemon juice, salt, and pepper.
- Combine Ingredients: Add warm potatoes to the bowl, toss gently to coat. Mix in Parmesan, red onion, and basil.
- Chill and Serve: Refrigerate for at least 30 minutes. Garnish with extra basil and nuts/seeds before serving.
Notes
- This salad is delicious warm or cold.
- You can substitute Greek yogurt for mayonnaise for a lighter version.
- Fingerling or Yukon gold potatoes can be used instead of baby potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 8 mg
