Pesto Potato Salad

This creamy vegan pesto potato salad makes for the best summer side dish! New potatoes are tossed in a homemade pesto and mayonnaise dressing.

 

Servings: 6

Total Time: 25 minutes

 

Ingredients: 

  • 1 kg / 2.2lbs new potatoes
  • 30g / 1 cup fresh basil
  • 45g / 1/3 cup pine nuts
  • 3 tbsp nutritional yeast / vegan parmesan
  • 1/2 tsp salt
  • 1 garlic clove
  • Juice of half a lemon
  • 60 ml / 1/4 cup olive oil
  • 2 heaped tbsp vegan mayonnaise
  • 1 tbsp lemon zest
  • Black pepper

 

Method:

    • 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.
    • Whilst 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 straight away or keep in the fridge in an air tight container for 3-4 days.