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pesto potato salad in an antique bowl on a cutting board in

Pesto Potato Salad (Healthy and Easy)

The delicious combination of roasted rosemary potatoes with vibrant fresh basil pesto, creamy goat cheese, crunchy pecans, and sweet cherry tomatoes creates the most satisfying dish to add to your go-to summer salads. 
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Prep Time: 15 minutes
Cook Time: 45 minutes
20 minutes
Total Time: 1 hour 20 minutes
Course: food & recipes, Side Dish
Cuisine: American
Keyword: caprese salad, how to make pesto potato salad, pesto potato salad, pesto recipe, potato salad
Servings: 6 servings
Calories: 222kcal
Author: Deborah McDonald
Cost: 15

Equipment

Ingredients

  • 1.5 lbs potatoes bite-size pieces, or baby potatoes halved. 
  • 1/2 cup basil pesto Homemade pesto is best, but store-bought pesto will work. 
  • 1/4 cup cherry tomatoes sliced
  • 2 tbsp olive oil extra virgin
  • 1/4 cup goat cheese chunked
  • 1/4 cup pecans toasted
  • 1/2 tsp kosher salt 
  • 1/4 tsp black pepper

Pesto

  • 2 cups basil fresh
  • 1/4 cup parmesan cheese grated
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 2 garlic whole cloves
  • 1 lemon fresh (zest and juice)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

Roast The Rosemary Potatoes

  • Preheat the oven to 400°F (200°C).  
  • Begin by thoroughly washing your potatoes. Once clean, cut them into 1-inch cubes or halves if you use baby potatoes, which I recommend. 
  • Place the potatoes into a large bowl and toss with olive oil, chopped rosemary, salt, and pepper.

Prepare The Basil Pesto

  • If you are using premade pesto, then disregard the next steps. If you are going to try making pesto at home, use my fresh basil pesto recipe.
  • While the potatoes are baking, prepare the pesto by combining the basil, garlic, pine nuts, and grated parmesan in a food processor if you are making it from scratch. Blend until finely chopped. Slowly drizzle in the olive oil while the processor is running. Blend until smooth, and set aside.
  • When the potatoes are fully cooked, remove the baking tray from the oven and allow the potatoes to cool completely.

Mix The Salad

  • Once the potatoes are cooled, drain them thoroughly and place them in a large bowl.
  • Add the prepared pesto, cherry tomatoes, and pecans together in the bowl with the potatoes. Add lemon zest, lemon juice, salt, and pepper, taste the dressing and adjust the seasoning as desired.
  • Gently fold in the pesto mixture until the potatoes are evenly coated. 
  •  Add the goat cheese. Keep your cheese in large clumps to keep the added texture and flavor.
  •  Garnish your pesto potato salad with a dollop of pesto and some fresh basil if desired. This dish is perfect for a summer BBQ or a savory side dish at any gathering. Enjoy!

Notes

  • Be sure to roast the potatoes in an extra hot oven, around 400°F (200°C), to ensure they develop a crispy exterior and tender interior.
  • Place the potatoes in a single layer on a baking sheet for even roasting.
  • Try substituting other nuts for the pecans, like walnuts or pine nuts.
  • Toast the pecans for a lovely flavor option

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 429mg | Potassium: 511mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Let us know how it was!