Creamy Vegan Pesto Potato Salad
This creamy pesto potato salad is the perfect summery side! With a homemade vegan pesto and mayonnaise sauce it's zesty, nutty and full of flavor!
Ingredients
- 2.2 lbs new potatoes
- 1 cup fresh basil
- 1/3 cup pine nuts
- 3 tbsp nutritional yeast / vegan parmesan
- 1/2 tsp salt
- 1 garlic clove
- Juice of half a lemon
- 1/4 cup olive oil
- 2 heaping 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!