A fresh-tasting, summery pesto potato salad - with no mayo! Perfect for BBQs and picnics, or any other time the sun is shining.
A picnic is one of my favourite ways to enjoy good weather - and a potato salad is a must-have item! This pesto potato salad is a great no-mayo option, made instead with a fresh and summery homemade pesto, and plenty of fresh veg.
I used a super simple homemade pesto for this recipe, but I didn't use the usual ingredients. Pesto is generally made with pine nuts and fresh basil, but these can easily be swapped out for pretty much any alternative nut, and any leafy herb.
This time I made my pesto with mint, parsley and pistachios, which made it feel so summery. I'm always wary of using mint (I'm one of those people who thinks that 90% of the time, mint makes everything taste like toothpaste), but it works so well in this. It's just enough to freshen everything up without making you feel like you're on your way to bed.
No mayo potato salad
I love how zingy the pesto makes this potato salad taste, instead of a heavy, mayo-based sauce - believe it or not, there is such a thing as too much mayonnaise, and when you've got a few pieces of potato swimming in mayo, that's probably it. A light and fresh pesto dressing is much nicer! I did add a dollop of Greek yogurt to make it a bit creamy, but you can easily skip this if you'd prefer a vegan potato salad.
Don't forget to add plenty of fresh veggies too, and your pesto potato salad is done! Easy peasy.
Mint and pistachio pesto potato salad
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- 750 g baby potatoes (~ 5 cups)
- 10 - 15 inch spears asparagus, cut into 2 pieces
For the pistachio pesto:
- 1 small clove garlic, peeled
- Small bunch fresh mint
- Small bunch fresh parsley
- 30 g shelled pistachios (~ ⅛ cup)
- Black pepper
- 2 tablespoon Greek yogurt (I used low fat) (optional)
- 3 tablespoon sweetcorn kernels (I used tinned)
- 10 cherry tomatoes, halved or quartered
- 50 g shelled pistachios (~ ¼ cup)
- If ay of your potatoes are larger than the others, cut them in half so that all of the potato pieces are approximately the same size.
- Boil the potatoes in a large pan of water for around 15 minutes, or until soft. Add the asparagus for the last 4 minutes or so of cooking. When both vegetables are tender (the asparagus should still have a slight crunch), drain, and set aside to cool completely.
- To make the mint and pistachio pesto, add the garlic, mint, parsley and pistachios to a mini food processor, along with a good pinch of salt and pepper. Blitz to form a coarse paste. If using, add the Greek yogurt, and blitz again to combine.
- When the potatoes have cooled completely, add them to a large bowl, along with the pistachio pesto, sweetcorn, cherry tomatoes, and some more whole pistachios. Mix well to combine, and serve slightly chilled.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.