In all of the years I’ve been developing recipes and creating healthy, Whole30 meals, there are very few times when I include pesto AND potatoes in a recipe. But this one was worth the wait.
Perfect for a weekend brunch or to prep ahead for the week, this Spring Pesto & Potato Salad is a healthy, delicious side dish you’re going to want to save. You can use my Dairy-Free Pesto recipe, or whatever store-bought variation you choose. Just make sure to read the label, if you’re keeping things Whole30 friendly.
This recipe is a cinch to make, and it can go from side dish to main with the addition of some sliced hard-boiled eggs.
- 1½ pounds fingerling or other small potatoes, cut into ½-inch pieces
- 1 cup frozen peas, thawed
- ⅓ cup red onion, diced
- 1 lemon
- ¾ cup prepared dairy-free basil pesto
- Kosher salt
- Black pepper
- Toasted pine nuts (optional)
- Fresh basil (optional)
Add sliced potatoes to a medium pot and cover with water. Bring to a boil, season water with kosher salt and cook for about 7 to 8 minutes, until potatoes are fork tender. Add in frozen peas and cook for another 3 to 5 minutes, until potatoes are completely cooked.
Drain potatoes and peas and add to a large bowl with diced red onion, pesto and ¾ teaspoon salt and ¼ teaspoon black pepper. Zest lemon into the bowl, and juice half of the lemon into the salad. Stir to combine and garnish with toasted pine nuts and fresh basil, as desired.
Serve at room temperature or chill. Store leftovers in air-tight container, refrigerated, for up to 5 days.