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Mint and pistachio pesto potato salad

Mint and pistachio pesto potato salad - no mayo! This vegetarian potato salad is light and fresh, full of veggies, and perfect for BBQs and picnics! Gluten-free, and easily made vegan.

I apologise for the lack of recipes so far this month – this mint and pistachio pesto potato salad is the first recipe so far in June! Big slap on the wrist for me. I haven’t really been slacking (as you can tell from the fact that it’s Saturday morning and I’m sat here working in my pyjamas), I’ve just been really busy working on off-blog stuff, stuff that can’t go live until later in the month, stuff I’ve not been happy with, behind-the-scenes website stuff… It’s enough to make anyone need a holiday. But that won’t be happening any time soon, so here, have pesto potato salad instead!

(Oh, I’ve also met two teeny tiny newborn babies in the past couple of weeks, so that’s been nice. They look like dolls.)

Mint and pistachio pesto potato salad - no mayo! This vegetarian potato salad is light and fresh, full of veggies, and perfect for BBQs and picnics! Gluten-free, and easily made vegan.

The weather has been crazy here lately. Glorious sunshine (yay!) paired with unbearable humidity (boo!) followed by torrential storms (boo!) that clear the air and make everything feel fresh again (yay!). Rinse and repeat. I nearly got caught in a ridiculous downpour in London this week, but managed to get inside just as the first few raindrops were falling – and by the time I came out an hour later, it was sunny again. So bizarre.

Assuming you manage to find a couple of hours of unbroken sunshine this summer, this pesto potato salad is perfect for BBQs and picnics.

Mint and pistachio pesto potato salad - no mayo! This vegetarian potato salad is light and fresh, full of veggies, and perfect for BBQs and picnics! Gluten-free, and easily made vegan.

Rather than going for a heavy, mayonnaise-based dressing, I made an easy homemade pesto instead – 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.

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. 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 - no mayo! This vegetarian potato salad is light and fresh, full of veggies, and perfect for BBQs and picnics! Gluten-free, and easily made vegan.

Mint and pistachio pesto potato salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Servings: 6
Calories:
Author: Becca Heyes

Ingredients

  • 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 (~ 1/8 cup)
  • Salt
  • Black pepper
  • 2 tbsp Greek yogurt (I used low fat) (optional)

To assemble:

  • 3 tbsp sweetcorn kernels (I used tinned)
  • 10 cherry tomatoes, halved or quartered
  • 50 g shelled pistachios (~ 1/4 cup)

Instructions

  • 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.

 

Pesto potato salad NI

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

This spicy yogurt cucumber salad would be brilliant for BBQs and picnics too:

Spicy yogurt cucumber salad

What do vegetarians actually eat? Part two: Lunch
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Recipe Rating




Choclette

Saturday 18th of June 2016

I'm in love! At least I am with the thought of this potato salad. I have yet to try it, but your mint and pistachio pesto sounds amaaaaaazing, so I don't need much convincing.

Becca @ Amuse Your Bouche

Monday 20th of June 2016

Hehe thanks Choclette! :)

Helen Kennedy

Saturday 18th of June 2016

I made this two days ago and it's yummy. I think I must have used much larger bunches of parsley and mint than you did, I used a whole supermarket packet of each, and should have added more yoghurt to loosen the texture of the pesto. In a rush to have it ready I also forgot the tomatoes, but it was still good. I put on extra yoghurt and the tomatoes when we had it last night.

Becca @ Amuse Your Bouche

Monday 20th of June 2016

Yes that's a bit more of each herb than I used, but I'm glad you still enjoyed it :) Thanks for reporting back!

Shashi @ RunninSrilankan

Friday 17th of June 2016

I usually pre-fer non mayo potato salads so this is right up my alley! That mint pesto sounds fantastic!

Bintu | Recipes From A Pantry

Friday 17th of June 2016

Pesto is one of my favourite eats althou I have never made a mint and pesto version. You salad looks lush.

sue | theviewfromgreatisland

Friday 17th of June 2016

I love the idea of pistachio pesto --- move over mayo :) I think this will be my new favorite summer salad!

Becca @ Amuse Your Bouche

Monday 20th of June 2016

It's definitely much lighter and fresher tasting than a heavy mayo-based potato salad :)

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