Summer Pesto Potato Salad

Level

Beginner

Time

15 min.

Serves

Ingredients

🥔 Ingredients

2 lbs of our potatoes (halved if large)
⅓ cup of our basil pesto (store-bought or homemade)
2 tbsp olive oil
1 tbsp lemon juice (fresh is best)
¼ cup grated Parmesan cheese
½ cup cherry tomatoes (halved)
¼ cup red onion (thinly sliced)
¼ cup toasted pine nuts (optional, but great crunch)
Salt & black pepper (to taste)
Optional: fresh basil leaves, arugula, or mozzarella pearls

Instructions

👩‍🍳 Instructions

Cook the potatoes
Place potatoes in salted water, bring to a boil, and cook until fork-tender (about 10–15 minutes). Drain and let cool slightly.
Make the dressing
In a large bowl, whisk together pesto, olive oil, and lemon juice.
Toss it together
Add warm potatoes to the bowl and gently toss so they soak up the dressing.
Add mix-ins
Fold in cherry tomatoes, red onion, Parmesan, and pine nuts.
Season & finish
Taste and adjust with salt, pepper, and extra lemon if needed. Top with basil or arugula if using.

☀️ Tips for the best flavor

Toss the potatoes while still warm—they absorb the pesto better.
Chill for 30–60 minutes before serving for a more refreshing dish.
Add grilled chicken or shrimp to turn it into a full meal.

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