Creamy Vegan Pesto Potato Salad
This Creamy Vegan Pesto Potato Salad makes for the best summer side dish! New potatoes are tossed in a homemade pesto and mayonnaise dressing. We all love a classic potato salad but if you’re looking to switch it up this pesto potato salad is for you! All the flavors of pesto with the added creaminess of vegan mayonnaise. It doesn’t get better! It’s creamy, lemony, herby, nutty and just downright delicious. Plus, it comes together in 30 minutes!
Ingredients
- 1 kg / 2.2lbs new potatoes
- 30 g / 1 cup fresh basil
- 45 g / 1/3 cup pine nuts
- 3 tbsp nutritional yeast / vegan parmesan
- 1/2 tsp salt
- 1 garlic clove
- Juice of half a lemon
- 60 ml / 1/4 cup olive oil
- 2 heaped tbsp vegan mayonnaise
- 1 tbsp lemon zest
- Black pepper
Topping:
- 3 tbsp toasted pine nuts
- Extra basil
Instructions
- Cut the potatoes in half so they are all roughly the same size. Place in a pan of salted boiling water for 20-25 minutes until soft through.
- While boiling, make the pesto. Add the basil, pine nuts, nutritional yeast, lemon, garlic and salt in a food processor. Blend until the pine nuts are broken down and the basil is finely chopped.
- Keep blending and slowly pour the olive oil in until it is smooth and turns into pesto.
- Once the potatoes are cooked, drain and run under cold water to cool them down.
- Place potatoes in a large bowl and add pesto, vegan mayonnaise, lemon zest and a generous amount of crushed black pepper.. Use a large spoon to gently coat the potatoes in the sauce or lift the bowl and toss to combine.
- Top with toasted pine nuts and extra basil and black pepper!
- Serve right away or keep in the fridge in an airtight container for 3-4 days.
Notes
You can use any baby/new potatoes.
Tried this recipe?Let us know how it was!