Spring Pesto & Potato Salad
This Pesto Potato Salad is herb-forward, dairy-free, and ready in 35 minutes. Tossed with homemade pesto, sweet peas, and fresh lemon, there's no mayonnaise in this side dish that works any time of year.
Servings: 6
Ingredients
- 1½ pounds fingerling or other small potatoes cut into ½-inch pieces
- 1 cup frozen peas thawed
- ⅓ cup red onion diced
- 1 lemon zested and juiced, about 2 tablespoons juice
- ¾ cup dairy-free pesto
- ¾ teaspoon kosher salt plus more for the cooking water
- ¼ teaspoon black pepper
- 2 tablespoons pine nuts toasted, optional
- ¼ cup fresh basil chopped, optional
Instructions
- Add potatoes to a medium pot and cover with cold water. Bring to a boil and season the water generously with kosher salt. Cook for 7 to 8 minutes, until nearly fork tender.
- Add thawed peas to the pot and continue cooking for 3 to 5 minutes, until potatoes are completely cooked through. Drain and transfer to a large bowl.
- Add diced red onion, pesto, lemon zest, lemon juice, kosher salt, and black pepper to the bowl. Stir to combine.
- Fold in toasted pine nuts and fresh basil, if using. Serve at room temperature or refrigerate until ready to serve.
Notes
- Any waxy potato works well here. I like fingerling, but Yukon Gold, red potatoes, or small creamer potatoes are all great choices.
- Cut potatoes into evenly sized pieces so they cook at the same rate, and start in cold water rather than boiling for the most even cook.
- Use my Dairy-Free Pesto to keep this completely dairy-free and Whole30 compatible, or use your favorite store-bought pesto. If using store-bought for Whole30, check the label carefully.
- Leftovers keep refrigerated in an airtight container for up to 5 days. If the salad looks dry after chilling, stir in a small spoonful of pesto before serving.